Cheesy potato skins with Ranch dressing
( SERVES 4 )
- For the potatoes; preheat oven to 200C. Wash potatoes and rub with sea salt. Then place them straight into the oven to bake for an hour or until completely tender.
- Once potatoes are cooked through, slice in half and scoop out most of the potato into a bowl.
- Roughly chop the chicken, you’ll need about 1 cup (keep the rest for school sandwiches). Mix this with about 1/2 cup of the potato (keep the rest of that for fish cakes!) and toss with the Ranch dressing and bocconcini and fill the potato halves with this mixture.
- Top with the bacon and the cheddar then place on a lined baking tray and cook for 15 minutes or until golden.