Delicious potato skins filled with creamy mashed potato and topped with crispy SPAM® pieces and melted mozzarella cheese.
This year SPAM® turns 80 and what better time to join the celebrations than SPAM® Appreciation Week, which it just so happens is next week (6th-12th March 2017).
To help you join in the celebrations, SPAM® invited me to share with you one of their recipes – SPAM® Potato Skins, which I’ve eaten several times since being sent the recipe last week and they’re really very moreish. I think the secret is to cut up the SPAM® pieces so they’re quite small, they get a lovely crispness on the outside when fried whilst staying soft in the middle, and they go really well with the sour cream and potato-filling in these potato skins.
Free From/Suitable For…
The ingredients for this recipe are easily available free from all these allergens. However, please ensure you double-check allergen information for all ingredients.
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SPAM® Potato Skins
- 200 g SPAM® Chopped Pork and Ham - 1 small can
- 3 medium to large baking potatoes
- 1 large shallot
- 50 g spinach
- 150 ml sour cream - 1 small pot
- 2 tbsp olive oil
- 25 g grated mozzarella cheese
- Pre-heat your oven to 200ºC/180ºC fan.
- Use a fork to pierce a few holes in each potato. Bake the potatoes for around an hour until they feel soft when pierced with a fork.
- While the potatoes are baking, prepare the filling. Finely chop the shallot and cut the SPAM® into small cubes (about ½cm wide).
- Heat a frying pan over a medium/high heat and once hot add the SPAM® cubes. Fry them for 4-5 minutes, moving them around so that they brown evenly. Remove them from the pan and set aside to use later.
- Turn down the heat under the pan a little and add the chopped shallot, fry for a minute and then add the spinach. Fry for a couple more minutes until the spinach has wilted, keeping the shallots and spinach moving to prevent them from burning.
- Once the potatoes are soft in the centre remove them from the oven. Carefully (as they're really hot) cut them in half and scrape out the insides, leaving a thin layer of potato on each skin.
- Brush the potato skins with olive oil and return them to the oven for 5 minutes.
- Meanwhile, mash the scooped out potato and mix in the sour cream, spinach and shallot.
- Once the potato skins have been in the oven for 5 minutes, remove them and then fill each one with the potato/sour cream/spinach/shallot mixture. Top each one with the cubes of SPAM® and then sprinkle over the mozzarella cheese.
- Return the potato skins to the oven for a further 10 minutes.
- Serve - I served mine with an extra drizzle of sour cream and sprinkled with finely chopped chives.
Any nutritional information provided is the estimated nutritional information per serving. Please refer to my guide to Charlotte’s Lively Kitchen nutritional information if you would like to learn more about how this is calculated.
The 200g tub of SPAM® is available from Sainsbury’s and the 200g and 340g cans are available from all major supermarkets. Visit the SPAM® website for more details or follow @OfficialSPAMUK on social media.
Photo courtesy of SPAM®