Tom Kerridge teaches us how to recreate pub classic Potato Skins at home, and get it spot on.
Place the potatoes into a pre-heated oven and bake for 1 ¼ hours at 180°C until the potatoes are cooked.
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.
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.
Place the pancetta under a hot grill and cook until crispy.
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.
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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