Stuffed Potato Skins

Feta and spring onion stuffed potato skins recipe by Sabrina Ghayour 

Nothing screams comfort to me more than creamy mashed potato, and this dish provides a delicious twist by combining it with another favourite of mine – the humble potato skin. Simple, delicious and quite filling, you can easily adapt the flavours to use up whatever other ingredients you have lurking in your fridge. It’s also perfect for little hands, as kids love getting stuck into making these.


Prep time - 30 minutes

Cook time - 1hr 30 minutes

Serves - 4-6



  • 4 baking potatoes
  • 50g butter
  • 5–6 spring onions thinly sliced from root to tip
  • 200g feta cheese crumbled
  • 1 small packet of tarragon leaves (about 15g) finely chopped
  • 1 tablespoon garlic granules
  • 1 teaspoon nigella seeds
  • Maldon sea salt flakes
  • Freshly ground black pepper


Preheat the oven to 220°C (200°C fan), Gas Mark 7. Place the whole potatoes on a baking tray and bake for 25–30 minutes, then reduce the oven temperature to 200°C (180°C fan), Gas Mark 6, and cook for a further 1 hour, until the potatoes are cooked through.

Remove from the oven. Allow the potatoes to cool slightly, then cut each potato in half. Scoop out the flesh from each half into a bowl and set aside the skins. Season the flesh generously with salt and pepper and add the butter to the bowl. Using a potato masher or a fork, roughly mash the butter, salt and pepper into the potato – don’t worry if the mixture is not completely smooth. Use a spoon to stir in the spring onion, feta, tarragon, garlic granules and nigella seeds and mix well. Adjust the seasoning if desired. Fill the potato skins with the mash mixture and pack the filling firmly into the skins. Set the stuffed skins on a baking tray and bake for 30 minutes, or until just starting to brown on top. Serve hot.