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Slow cooked potato skins

Slow cooked potato skins


Pop these in before work to eat when friends come over

  • Feeds 4 Feeds 4
  • Ready in 8 hours 20 minutes

Each serving contains

  • Energy
    1712kj 409kcal
  • Fat
    Med 25%
  • Saturates
    Low 23%
  • Sugar
    Low 25%
  • Salt
    Low 25%

% of adult’s reference intake | Carbohydrates per serving : 46g


  • 4 Co-op baking potatoes
  • For the mushrooms:
  • 1 tbsp vegetable oil
  • 2 cloves garlic, crushed
  • 200g mushrooms, sliced
  • 100g Co-op light soft cheese
  • 1 tsp wholegrain mustard
  • Handful parsley, chopped
  • For the roast beef:
  • 2 tbsp Co-op hot horseradish
  • 2 gherkins, finely chopped
  • 80g Co-op sour cream
  • 100g pack Co-op Irresistible roast topside of beef, cut into strips


  1. Wrap the potatoes in foil, and leave in a slow cooker for 8 hours on low
  2. Or, cook in an oven at 200℃/fan 180℃/Gas 6 for 1 hour 30 mins
  3. For the mushroom filling:
  4. Heat the oil in a pan then stir fry the garlic and mushrooms for a few mins
  5. Mix the soft cheese and mustard together
  6. Scoop out the flesh from 2 potatoes, leaving about 1cm
  7. Add the cheese, top with the mushrooms, then scatter over the parsley
  8. For the beef filling, mix the flesh from 2 potatoes with the horseradish and half the gherkin, then spoon back in
  9. Top with the sour cream, beef, and the rest of the gherkin

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