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    You are in: Home / Recipes / Wicklewood’s Egg Filled Potato Skins Recipe
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    Wicklewood’s Egg Filled Potato Skins

    Wicklewood’s Egg Filled Potato Skins. Photo by WicklewoodWench

    1/1 Photo of Wicklewood’s Egg Filled Potato Skins

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    10 mins

    35 mins

    WicklewoodWench's Note:

    My daughter’s latest crave, posted for parents of other picky pre-teens

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    Units: US | Metric


    1. 1
      Preheat the oven to 220c.
    2. 2
      Rub a little oil over the potatoes, season and place in a microwave and cook on full power for 15 minutes, or until fully cooked.
    3. 3
      Cut the potatoes in halve and remove the soft inner flesh to a bowl leaving only about 1/2 cm (1/4 inch) as a shell.
    4. 4
      Oil a baking sheet lay in the potato skins and drizzle with more oil and sprinkle with salt.
    5. 5
      Bake for 15-20 mins until really crispy.
    6. 6
      Meanwhile bring a pan of water to the boil and cook the eggs for 5-6 mins they should be slightly soft in the middle.
    7. 7
      Peel and mash until chunky then season, add the crème fresh and reserved potato flesh and gently mix through.
    8. 8
      Reduce the oven to 180c.
    9. 9
      Divide the filling between the crispy pot skins and bake for10 minutes until piping hot.
    10. 10
      Remove from the oven and arrange on a serving plate. Sprinkle with cress and a little cayenne pepper.

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    Nutritional Facts for Wicklewood’s Egg Filled Potato Skins

    Serving Size: 1 (431 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 394.4
    Calories from Fat 83
    Total Fat 9.2 g
    Saturated Fat 4.2 g
    Cholesterol 201.4 mg
    Sodium 97.4 mg
    Total Carbohydrate 65.1 g
    Dietary Fiber 8.1 g
    Sugars 3.0 g
    Protein 13.9 g

    The following items or measurements are not included:

    baby mustard cress

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