Crispy Loaded Potato Skin Boats

Ingredients

• 4 small to medium baking potatoes, scrubbed
• 2 tablespoons olive oil, divided
• 3/4 cup thick Greek yogurt, plus more for finishing
• 1/2 cup grated mature cheddar, divided
• 2 tablespoons finely sliced chives, plus extra to serve
• 1 teaspoon lemon juice
• 1/2 teaspoon smoked paprika, plus extra to finish
• 1/4 teaspoon garlic powder, optional
• Fine salt and black pepper
• Optional toppings: finely chopped pickles, jalapeno slices, spring onion, or toasted seeds

Method

1. Bake the potatoes at 200 C / 400 F until tender all the way through, usually 45-60 minutes depending on size. Let them cool just enough to handle.
2. Halve each potato lengthwise. Scoop the flesh into a bowl, leaving a 5-8 mm potato border so the skins stay sturdy.
3. Brush the hollowed skins inside and out with olive oil. Season with salt and pepper, place cut-side up on a tray, and bake at 220 C / 425 F for 18-22 minutes until the edges look deep golden and the shells feel dry and crisp.
4. Mash the scooped potato with Greek yogurt, lemon juice, smoked paprika, garlic powder if using, black pepper, chives, and half the cheddar. Taste before adding salt because cheddar can be salty.
5. Spoon the filling into the hot crisp skins. Scatter over the remaining cheddar and return to the oven for 5-7 minutes, just until the tops are melty and lightly browned.
6. Finish with chives, extra smoked paprika, tiny dots of yogurt, and optional pickles or jalapeno for acidity. Serve hot.