A tasty summer favourite, these Loaded BBQ Skins can be served as a main or a side.

  • Serves: 4 people
  • Prep time: 25 minutes
  • Cooking time: 80 minutes
    • American

    Loaded BBQ Skins

    Recipe Information

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    4 Baking Potatoes

    2 tbsp Olive Oil

    80g Smoked Pancetta

    4 Spring Onions, finely chopped

    40g BBQ Sauce

    50g Grated Cheddar Cheese

    1 bag Rocket Leaves

    100g Cherry Tomatoes


    Pre-heat oven to 200°C/400°F/Gas Mark 6.

    Line a baking tray with tin foil and pierce the potatoes all over with a fork.

    Place onto the tray, drizzle over oil and bake for approximately 1 hour 10 minutes until cooked through, then allow to cool.

    In the meantime, heat a small frying pan and gently fry the pancetta until golden and crisp, then set aside.

    Place rocket leaves into a bowl and scatter over the tomatoes.

    Pre-heat a grill or barbecue.

    Halve each potato, scoop out the flesh into a mixing bowl, add the spring onions and pancetta and mix together.

    Spoon the filling into the potato jackets and top each half with a drizzle of barbecue sauce and a sprinkle of grated cheddar.

    Place the potatoes, filling side up, under the grill or barbecue, covering with a sheet of tin foil or the barbecue lid.

    Cook for 5-10 minutes, until the skins are crisp and the cheese has melted and serve with the salad.