Welsh rarebit-loaded potato skins
Makes: 8 skins
Prep time: 20 minsTotal time: 
Recipe photograph by Toby Scott
Welsh rarebit-loaded potato skins
These loaded skins are packed with the cheesy, savoury flavours of a Welsh rarebit. Serve with a sharply dressed salad for a deliciously comforting dinner
Makes: 8 skins
Prep time: 20 minsTotal time: 
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Nutritional information (per serving)
Calories
351Kcal
Fat
20gr
Saturates
10gr
Carbs
29gr
Sugars
2gr
Fibre
14gr
Protein
14gr
Salt
1.5gr
Emily Jonzen
Emily Jonzen is a London-based food stylist and recipe writer with almost ten years of experience working on books, magazines, packaging, advertising and television projects.
See more of Emily Jonzen’s recipes
Emily Jonzen
Emily Jonzen is a London-based food stylist and recipe writer with almost ten years of experience working on books, magazines, packaging, advertising and television projects.
See more of Emily Jonzen’s recipes
Ingredients
- 4 medium baking potatoes
- 2 tsp olive oil
- 1 tsp flaky sea salt
- 2 rashers streaky bacon, optional
- 30g butter
- 2 tsp mustard powder (or 1 tbsp English mustard)
- 100ml dark ale (we used Taste the Difference London Porter)
- 1 tsp Worcestershire sauce
- 250g mature cheddar, grated
- 4 large egg yolks, beaten
- a small handful of snipped chives or chopped spring onions to serve
Step by step
Get ahead
Bake the potatoes ahead of time
- Preheat the oven to 200°C, fan 180°C, gas 6.
- Prick the potatoes all over with a fork and rub with the oil. Sprinkle with sea salt, then transfer to a baking tray and bake for 1 hour-1 hour 15 minutes, until the skins are crisp and the flesh tender. Remove from the oven and leave until cool enough to handle.
- Preheat the grill to a high/medium heat. If using the bacon, grill until crisp, then cool and chop or crumble.
- Halve the potatoes and scoop out the flesh (leaving enough to form a shell) into a mixing bowl. Mash the potato with the butter and mustard, then mix in the ale, Worcestershire sauce, 200g of the cheddar and the egg yolks. Season to taste. Fill the skins with the mixture and sprinkle with the remaining cheese. Grill for 5-6 minutes, until puffed up and golden. Scatter with snipped chives or spring onions to serve, plus the bacon if using.
