Festive grazing

Mini loaded potato skins two ways

Serves 8

A moreish twist on the humble spud that will be sure to impress any party guests!

You will need

✽ 1kg baby potatoes
✽ 2tbsp salted butter
✽ 2tbsp double cream

For the crab filling:

✽ 1 dressed crab
✽ 2tbsp creme fraiche
✽ 1 red chilli, chopped

For the cheese and bacon filling:

✽ 200g cooked bacon lardons
✽ 80g mature cheddar, grated
✽ 3 spring onions, finely sliced

How to do it

1 Boil the potatoes for 20-25 mins until cooked, but firm. Leave to cool.

2 Preheat the oven to 220C/ Gas 7. Halve the cooled potatoes, then scoop out the centre of the flesh – we did this using a melon baller. Put what you have scooped out into a small bowl, add the butter and cream and mash with a fork. Place the skins, empty side up, on a roasting tray, drizzle generously with vegetable oil,