Bloody Mary stuffed potato skins
Makes: 12 skins
Prep time: 25 minsTotal time: 
Recipe photograph by Toby Scott
Bloody Mary stuffed potato skins
Stuff your spuds with the spiced flavours of Bloody Mary and lots of cheese
Makes: 12 skins
Prep time: 25 minsTotal time: 
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Nutritional information (per serving)
Calories
235Kcal
Fat
2gr
Saturates
1gr
Carbs
48gr
Sugars
3gr
Fibre
5gr
Protein
6gr
Salt
0.4gr
Milly Millbank
Star of TV hits such as Silent Witness, Mount Pleasant and Mr Selfridge, Milly Millbank is also passionate about hearty, fuss-free food – the subject of her book Milly’s Real Food (HarperCollins, £20).
See more of Milly Millbank’s recipes
Milly Millbank
Star of TV hits such as Silent Witness, Mount Pleasant and Mr Selfridge, Milly Millbank is also passionate about hearty, fuss-free food – the subject of her book Milly’s Real Food (HarperCollins, £20).
See more of Milly Millbank’s recipes
Ingredients
- 6 baking potatoes, scrubbed, about 250g each
- 3 tbsp tomato puree
- 1 tbsp tomato ketchup
- 1 tbsp Worcestershire sauce
- ½ tsp Tabasco or to taste plus extra for serving
- a generous shake of celery salt
- 200g mature cheddar cheese, grated
- 8 slices crispy smoked streaky bacon, chopped
- 2-3 spring onions, finely chopped
- 1 head of celery
Step by step
Get ahead
Prepare to the end of step 4 up to a day ahead and chill. Add an extra 5-10 mins cooking time from chilled.
- Preheat the oven to 200°C, fan 180°C, gas 6. Prick the potatoes all over and place in the oven, baking for 1-1 ½ hours depending on their size, until the insides are light and fluffy.
- Allow to cool for a few minutes then cut each potato in half lengthways. Scoop the potato flesh into a large bowl.
- Add the tomato puree, ketchup, Worcestershire sauce and Tabasco to taste, plus a good pinch of celery salt and pepper. Mash well to combine.
- Spoon the filling back into the potato skins and place on a baking tray then top each with a small handful of grated cheddar and scatter with the chopped bacon.
- When ready to cook, heat the oven to 200°C, fan 180°C, gas 6. Cook for 20-25 minutes until golden.
- Cut 12 stalk tips off the top of the head of celery, so that some have leaves (use the rest of the celery in another recipe). Sprinkle the stuffed skins with the finely chopped spring onion, and push a tip of celery into each potato skin. Serve with extra Tabasco on the side for guests to help themselves to.
