Tom Kerridge teaches us how to recreate pub classic Potato Skins at home, and get it spot on.


  • 8 baking potatoes   

  • 2 cos lettuce, washed and prepped

  • 4 sticks of celery, peeled and washed

  • 8 rashers of thick cut pancetta

  • a little olive oil

  • 500g crème fraiche

  • 200g mayonnaise

  • 400g crumbled Roquefort cheese

  • 2tbsp Dijon mustard

  • few splashes  of tabasco

  • Garnish

  • 2tbsp chopped chives

  • 2tbsp chopped celery leaves

  • dusting of smoked paprika     


  • 1.

    Place the potatoes into a pre-heated oven and bake for 1 ¼ hours at 180°C until the potatoes are cooked.

  • 2.

    Remove them from the oven and leave to cool for 10-15 minutes. Cut them in half lengthways and scoop out the potato, try not to break the skins. Put the hollowed out potato skins back onto a baking tray and drizzle with a little oil and place them back into the oven and cook until they go crispy and brown. This will take about 15-20 minutes.    When the skins are browned and crispy, remove them from the oven and keep to one side.

  • 3.

    Place the crème fraiche into a mixing bowl and add the mayonnaise. Add the crumble Roquefort cheese and mix together. Add the Dijon mustard, and the tabasco, season and mix together to form a lovely rich cheesy dip or dressing.

  • 4.

    Place the pancetta under a hot grill and cook until crispy.

  • 5.

    Cut the washed cos lettuce roughly and place it into a mixing bowl. Thinly slice the peeled celery sticks and add them to the lettuce. Spoon in some blue cheese dressing and mix together. Be very generous with the dressing.

  • 6.

    Add a rasher of pancetta to each potato skin. Spoon the dressed cos leaves, celery and dressing on top, and sprinkle with the chives and celery leaves. Dust with a little paprika and serve.

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