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Crispy Loaded Potato Skins, from the Dairy Diary 2026

This hearty dish makes a deliciously satisfying lunch with its warm autumnal flavour and generous serving of veggies. This recipe is just one of 52 tasty ideas that fill the pages of the Dairy Diary 2026. Pick up your copy now for a year’s worth of cooking inspiration, interesting reads and everything you need to plan for the year ahead.

Top tips from the Dairy Diary

  • For a vegetarian version, omit the chorizo and use grated smoked tofu or some roasted chopped peppers.
  • If you don’t have an air fryer, bake the potatoes in the oven at 200°C/180°fan/Gas 6 until tender. Leave to cool for about 10 minutes before slicing lengthways and scooping out the flesh. Brush the skins lightly with oil and seasoning, turn the oven up to 220°C/200°fan/Gas 7 and cook the skins for 20 minutes until crispy. Fill the skins with the mashed flesh as above and return to the oven for 8–10 minutes.

  • Preparation time: 15 min(s)
  • Cooking time: 1 hr 20 mins
  • Servings: 2

How to make

  1. Rub the potatoes with the oil. Place on the rack in the air fryer drawer. Air-fry at 180°C for about 1 hour, turning occasionally, until cooked through. Cool for 10 minutes then slice in half lengthways.
  2. Scoop most of the flesh into a bowl, leaving a thin layer attached to the skins. Mash the flesh and stir in the seasoning, garlic butter, sweetcorn, tomato paste, chorizo, and most of the spring onions. Pile the mash onto the skins.
  3. Line the rack with baking paper and put the skins on top. Sprinkle with cheese and airfry at 180°C for 5–7 minutes until lightly browned. Serve immediately, sprinkled with the remaining spring onion.