Slimming World Potato Skins

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So here’s one of my favourites, you could serve these with a big salad or Slimming World coleslaw for your super free food if you’re following the plan. Or, you could up the amount of mushrooms/onions in the recipe to add in some more super free to the recipe itself.
Hope you enjoy!
Watch the recipe here (and the recipe is below):
  • 4 Large baking potatoes
  • Fry-Light
  • 8 Bacon medallions (or back bacon with all visible fat removed), chopped into small pieces
  • 250g Mushrooms, chopped into small cubes
  • 4 Spring onions
  • 4 Tbsp Fat free fromage frais
  • 2 Medium free range eggs
  • 120g Extra mature cheddar cheese
  • Salt and peper
To serve:
  • Fat-free fromage frais
  • 2 Spring onions
  1. Preheat the oven to 220C and bake the potatoes for about an hour until they are cooked all the way through.
  2. Allow to cool slightly.
  3. Cut the potatoes in half and scoop out the middle into a bowl (set aside), make sure that you leave a little behind so that the ‘shell’ is still sturdy.
  4. Put the empty potato shells onto a baking tray and spray with FryLight, pop them back into the oven for about 10 minutes.
  5. Meanwhille, fry the bacon and mushrooms until cooked and crispy.
  6. Add the bacon, mushrooms, eggs, plenty of salt and pepper and half of the cheese into the bowl containing the inside of the potatoes from earlier. Mash all together well.
  7. Remove the potato shells from the oven and share the mixture between them. Top with the remaining cheese.
  8. Pop back into the oven for about 10 minutes until the cheese is bubbling and crispy.
  9. Serve with fat free fromage frais and the extra chopped spring onions.

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