We’ve come up with the ultimate ‘no fuss’ snack, perfect for when you’re hosting and feeding hungry guests! This recipe of mini jacket skins uses our thick cut black treacle ham, paired with Branston’s chilli piccalilli. Easy and delicious. If you don’t have an air fryer, no problem – just use an oven instead.
Ham & Branston Loaded Potato Skins
Recipe Details
Ingredients
- 1 pack of The Jolly Hog Black Treacle Ham
- 2 tablespoons of Branston Chilli Piccalilli - plus more for serving
- 750g baby potatoes
- 70g cheddar cheese, grated
- 40g butter
- 2 tablespoons milk
- Handful of chopped chives
Method
- Start by cooking your potatoes. For a speedy cook, we recommend cooking them on high for 15 minutes in the microwave, then pop in the air fryer for 5-10 minutes to crisp
- Once your potatoes are cooked through, remove from the air fryer and slice off the top of each potato
- Carefully scoop out the potato from the skins and sit the potato aside in a large bowl
- Once the potato has been removed, pop the empty skins back in the air fryer for 5 minutes for an extra crisp
- Whilst the skins are crisping, pass the potato through a ricer, then add the butter and milk to create silky smooth mash. Beat well to combine
- Chop The Jolly Hog ham into small chunks and add the majority to the potato, leaving a small amount aside for later. Add the Branston piccalilli, the grated cheese, salt and pepper then mix well to combine
- Remove the potato skins from the air fryer and spoon the potato mixture back inside. Top with the remaining ham and pop back in the air fryer for 5 minutes.
- After 5 minutes, your potato skins should be crispy and piping hot. Remove from the air fryer, sprinkle with chives, serve on a platter and serve alongside a dipping bowl of Branston Chilli Piccalilli. Enjoy!