Allendale Co‑operative Society Ltd

Crispy Potato Skins & Cheesy Mash

Prick potatoes in several places with a fork; bake in a 200°C / 400°F / Gas 4 oven until tender (about 1 hour). Remove, cool slightly, and cut in halves lengthwise. Scoop out the flesh and reserve. Cut skins in half again. Fry potato skins in a deep fat fryer for about 2 to 3 minutes or until skins are browned and crisp. Transfer potato skins to paper towels to drain. Sprinkle with salt and pepper. Serve with sour cream and chives, if desired, or top with cheese and place under the grill to melt.

Mix the insides of the cooked potato with a generous knob of butter and in an ovenproof dish. Sprinkle a layer of cheese on the top. Place under the grill or in a hot oven until the cheese turns golden and crispy.

Trivia:

  • On 28 July 1586, the first potatoes arrived in England from the Americas.
  • 1 in 4 British potatoes are made into chips — approximately 1.5Tg (1.5 million tonnes) every year.
  • 10% of the entire British potato crop is needed to supply all the fish and chip shops.
  • There are 4,000 varieties of potato.
  • The first time vegetables were grown in space was in 1995 when potatoes were taken aboard the Colombia space shuttle.
  • "Spud" originally meant a small, narrow, flat spade used for digging up potatoes.