Crispy Potato Skins

April 7, 2022

Crispy & delicious! The perfect addition to any gathering  or sharing table, these tasty bites will be a hit.


1 kg washed baby potatoes

3 tbsp Nuttelex, melted, cooled to room temperature

1 tbsp olive oil

2 bacon rashers, roughly chopped

flakey salt

freshly ground pepper

2-3 tbsp grated cheese

sliced shallots or fresh chives

1/2 cup sour cream


1Cut potatoes in half then steam them until tender, can do this either in a pot with a steamer basket on the stovetop or in the microwave. Boiling them whole is also an option When done place them on a tray to cool completely so they can be prepared for next step (refer to image below).

2Whilst potatoes are steaming, crisp up the bacon in a frying pan and place on paper towel to soak up excess oil, once cooled, finely chop or blitz in food processor.

3Pre-heat oven to 200C fan forced.

4Once potatoes are completely cooled, gently scoop out half of the potato flesh with a teaspoon & smooth the surface.

5Place them on a tray lined with baking paper, brush with room temperature Nuttelex, then drizzle lightly with olive oil and sprinkle flaky salt & and ground pepper.

6Bake for 20 minutes or until crispy, remove from oven and sprinkle with grated cheese as much or as little as you like. Place on a serving plate/board dollop a teaspoon of sour cream of each skin, sprinkle with sliced shallots or chives then top with chopped bacon.