Making Stuffed Potato Skins — Photos

This weekend’s cooking plans from my collection of recipes included making stuffed potato skins (along with more bran muffins for my mom, and some chocolate buttercrunch.)

My recipe for stuffed potato skins is a bit of a no-brainer, whose formal existence as a recipe lies more in the documenting the amounts of ingredients required so as to minimize waste and leftovers, or scrambling about to prepare extra ingredients to use up other already-prepared ingredients. Originally, making the stuffed potato skins was both an effort to add to my collection of recipes that could be used to fill the freezer, as well as a response to a desire to make stuffed potato skins, critically, using items I normally have on hand (potatoes, cheese, and in this case, frozen cooked breakfast sausages); however, yummy as they are, there was no pretense to attempt to replicate some mythically great potato skins eaten at some hypothetical pub.

First, five potatoes were taken out …

Five potatoes

… and then washed — in this picture, save one, to show the comparison between cleaned and not (although the bag of potatoes does say “washed potatoes”).

Washed potatoes

Potatoes were halved along their length:

Potato cut along its length

The potatoes were then somewhat hollowed out (before cooking, instead of after, as mentioned in my recipe, so that I could boil the removed pulp later to make mashed potatoes), while leaving a generous amount of the potato pulp in the skins:

Hollowed out potato skin and removed pulp

The pulps from the potatoes were placed in water, to boil later …

Pieces of potato pulp hollowed out from the skins, to be boiled later

… and with which to ultimately make a bit of mashed potatoes to be used in a lunch in the next couple of days:

The mashed potatoes made from the pulp parts of the five potatoes used today, to be eaten at an upcoming meal

Back to the potato skins: The hollowed out potatoes were placed on a microwave-safe plate:

Hollowed out potatoes on a plate

The plate of hollowed out potatoes were placed in the microwave oven (1200 watts) for 10 minutes:

Hollowed out potatoes in the microwave oven

Once cooked (a few skins needed another couple of minutes to finish cooking), the hollowed out potatoes were placed on a flat surface (a cutting board), ready for stuffing with sausage cubes:

Cooked potato skins with plenty of potato flesh

Earlier, three frozen, pre-cooked breakfast sausages were placed on a cutting board:

Three frozen, pre-cooked breakfast sausages

The sausages were sliced lengthwise …

Sausage sliced lengthwise

… and sliced again lengthwise, making spears:

Breakfast sausage cut into spears

The spears were sliced cross-wise in order to make little cubes …

The spears were sliced to make little cubes

… which were then transferred to a bowl …

Sausage cubes placed in a bowl and put aside

… and which was put aside to be used at the point at which the cooked potato skins were to be stuffed:

Potato skins filled with sausage cut into little cubes

A block of cheese (cheddar in this case) was taken out, along with a cheese slicer:

Block of cheddar cheese and a cheese slicer

About 100g of slices of cheese were cut off of the block …

Cheese slices

… and placed on top of the potato skins filled with sausage cubes:

Cheese slices placed on top of the potato skins filled with sausage cubes

The potato skins were placed in a countertop convection oven preheated to 350F for 15 minutes:

Stuffed potato skins cooked in a countertop convection oven

The first batch of cooked potato skins were taken out of the oven, smelling yummy!

Cooked stuffed potato skins

Once all the stuffed potato skins were cooked and cooled, a couple of them were put aside for supper, while the other eight stuffed potato skins were placed in a container for freezing:

Cooked stuffed potato skins in a container for freezer as well as a plate for supper

Yes, they were yummy!

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