Loaded Potato Skins…

Carbs!! We love our carbs, and when we first started Slimming World I won’t lie I feared that we would have to either cut them out or weigh them. But nope, we was pleasantly surprised to find out we could fill our boots until full. YES!

Potatoes are one of my favourite vegetables to use with our meals, you can have them in so many ways… jackets, chips, hash browns, roasts, hassle back, loaded, naked, skins… the list goes on.

Loaded potatoes are one of the top ways I like to cook for us. Either as a main meal with a salad or part of a main meal with meat and veg. They are so versatile. You can add what ever fillings you wish to suit the meal you are having.


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Bacon and Red Pepper Loaded Potato Skins


Serves 2

  • 2 baking potatoes
  • 2 slices bacon, fat removed, diced and cooked
  • Half a red bell pepper, diced small
  • 1 spring onion
  • 80g low fat cheese – 2 x HexA or 12 syns
  1. Pre heat oven 180Β°C.
  2. Poke a fork in the potatoes a few times, spray with frylight and rub sea salt all oven the skins.
  3. Pace on a plate and microwave for 5 minutes on high. Depending on size of potato more or less cooking time may be required.
  4. Cut open the potatoes and scoop out the middles.
  5. In a bowl add the potato, bacon, pepper, onion and season to taste with salt and pepper and give a good mix.
  6. Spoon the potato mix back into the skins and top each half with 20g cheese. Add chip seasoning or herbs to the top if you wish.
  7. Place on a baking tray and bake in the oven for 10-15 minutes until the cheese is melted and golden on top.

Pepperami Pizza Loaded Potato Skins

Serves 2

  • 2 baking potatoes
  • 2 slices bacon, fat removed, diced and cooked
  • Half a red onion, diced small
  • 2 cherry tomatoes, diced
  • 1 tablespoon tomato puree
  • 2 Mini Peperami – 1.5 syns each
  • Oregano
  • 80g low fat cheese – 2 x HexA or 12 syns
  1. Pre heat oven 180Β°C.
  2. Poke a fork in the potatoes a few times, spray with frylight and rub sea salt all oven the skins.
  3. Pace on a plate and microwave for 5 minutes on high. Depending on size of potato more or less cooking time may be required.
  4. Cut open the potatoes and scoop out the middles.
  5. In a bowl add the potato, bacon, onion and cherry tomatoes and season to taste with salt and pepper and give a good mix.
  6. Spoon the potato mix back into the skins and top each half with 20g cheese.
  7. Add 1 peperami per 2 halves and sprinkle over a little oregano.
  8. Place on a baking tray and bake in the oven for 10-15 minutes until the cheese is melted and golden on top.