Side Dishes - Taming Twins

Loaded Potato Skins {with Cheese and Bacon}

Sarah Rossi — Tue, 14 Jan 2020 10:30:04 +0000

These are the ULTIMATE comfort food treat – Loaded Potato Skins stuffed with crispy bacon and cheese are totally delicious and so easy to make.

This is such a basic recipe that has amazing results from such simple ingredients. Perfect for feeding up your family, at a buffet or even just as a snack in the fridge for peckish children (and grownups).

What I love most about Stuffed Potato Skins is that you can adapt this recipe really into whatever filling you like (there are some other loaded potato skin ideas further down).

These transform your plain jacket potato into something special. They’re perfect for a weekend fakeaway style meal or for a special lunch or picnic. You can serve them as a main course with beans and salad, or as a side dish to a bigger meal.

These are my little secret indulgence – make a batch for the freezer and your family will love you forever!

Why you’ll love this recipe

A cheap and easy meal

Family favourite and a big hit with kids

Feels like a treat, better than a takeaway

What are Loaded Potato Skins?

Essentially they are baked potato skins with the cooked potato filling scooped out and mashed up with a variety of different delicious flavours.

They became popular after restaurants began serving them up as starters or side dishes, but I’m here to tell you that they’re SO EASY to make at home, and so worth trying out (you won’t look back).

Loaded Potato Skins (or Stuffed Potato Skins) can be made with leftover baked potatoes or especially made jacket potatoes.

What to put in Loaded Potato Skins

For this recipe we’re stuffing the crispy potato skins with bacon, cheese, mushrooms, spring onion and cream cheese (combined together with an egg), but there are LOADS of ways you can adapt this. Basically throw in what you like!

Some ideas include other kinds of veg or cheese, ham instead of bacon, sour cream, chorizo, chillies, chilli beans… the list is endless. You can make these vegetarian or vegan if you prefer too.

Potato Skins Loaded: Ingredients

Baking potatoes
Olive oil
Bacon
Mushrooms
Spring onions
Cream cheese
Egg – I use medium free range
Cheddar cheese
Salt and pepper

To serve:

Sour cream
Spring onions
Chives

How to make Loaded Potato Skins

Some recipes scoop out all of the potato mash in the middle and just have the crunchy potato skins. You can do that with these if you prefer but I love the gooey, carby comfort of the cheesy mash filling. Plus this way makes a full meal.

1. Bake the potatoes until cooked. Allow to cool slightly and cut in half and scoop out the middle into a bowl. Put the skins back into the oven for 10 minutes to crisp up.

2. Meanwhile, fry the mushrooms and bacon. Add the filling ingredients into the bowl with the potato filing and mash together. Share the mixture into the skins, top with cheese and pop back in the oven for 10 minutes.

Some of my other favourite potato recipes

Make Ahead Tips for Potato Skins

Make a batch of these for the fridge or freezer!

In the fridge You can keep this recipe in the fridge for 3 days. Eat cold or reheat them fully in the microwave or oven before serving.

In the freezer This recipe freezes well. Just wait until it’s totally cold and then put into a freezer proof container and freeze for up to 3 months. Defrost thoroughly before reheating in the microwave or oven.

Tips for making Stuffed Potato Skins

Leave some skin

Make sure you leave a little of the potato skin behind when scooping out to make sure the ‘shell’ is sturdy enough not to tear.

Substitutions

Choose whichever style of bacon you prefer (smoky or not) or you can use pancetta or something similar too.

If you don’t have any cream cheese, you can omit this OR add more grated cheese, or something to make it a bit smoother like milk, cream or creme fraîche.

Very strong cheddar is best for flavour. A little added mozzarella gives that extra melted stretch.

You can swap sour cream for Greek yoghurt, creme fraîche or mayonnaise.

FAQ

What are the best potatoes for potato skins?

Go for the kind that when roasted are soft and fluffy on the inside but crispy on the outside, like floury Maris Piper, King Edward or Rooster. Salad or boiling potatoes won’t work well because they tend to dry out.

What can I serve with these Potato Skins?

It depends on how you’re eating them. You could have them as part of a weekend buffet with pizza and garlic bread, or on their own with beans and salad, as a side dish at a party or even as a starter to a bigger meal.

Are Potato Skins gluten free?

Yes, potatoes are naturally gluten free. Your choice of filing will make all the difference to whether the whole dish is gluten free, so check those ingredients first.

Can baked potato skins be frozen?

Yes, you can freeze them. Just defrost them fully before reheating them in either the oven or the microwave.

Let me know how you got on and what you thought of these recipes. Please rate the recipe using the below.

Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).

Loaded Potato Skins (with Bacon and Cheese}

These Loaded Potato Skins stuffed with crispy bacon and cheese are the perfect easy comfort food. Melting cheesy goodness baked in a jacket potato.

Course Main Course

Cuisine Family Food

Prep Time 10

Cook Time 1 20

Total Time 1 30

Servings People

Calories 318kcal

Author Sarah Rossi

Ingredients

4 Large baking potatoes
1 tbsp Olive oil
250 g Bacon Chopped into small pieces.
250 g Mushrooms Chopped into small cubes.
4 Spring onions Finely chopped.
50 g Cream cheese See notes.
1 Egg Medium free range.
150 g Cheddar cheese See notes.
Salt and peper

To serve:

Sour cream See notes.
2 Spring onions
Chives See notes.

Metric – Imperial

Instructions

Preheat the oven to 220C/425F and bake the potatoes for about an hour until they are cooked all the way through (or use leftovers!)
Allow to cool slightly.
Cut the potatoes in half and scoop out the middle into a bowl (set aside). Make sure you leave a little behind so that the 'shell' is still sturdy.
Put the empty potato shells onto a baking tray and pop them back into the oven for about 10 minutes.
Meanwhille, heat the oil in a frying pan and fry the bacon and mushrooms until cooked and crispy.
Add the bacon, mushrooms, spring onions, cream cheese, egg, HALF of the grated cheddar and plenty of salt and pepper into the bowl containing the inside of the potatoes from earlier. Mash all together well.
Remove the potato shells from the oven and share the mixture between them. Top with the remaining cheese.
Pop back into the oven for about 10 minutes until the cheese is bubbling and crispy.
Serve with the sour cream and the extra chopped spring onions.

Notes

Bacon: I like to use smoky bacon for added flavour. Pancetta cubes would be even better if you’re feeling fancy.

Cream cheese: If you don’t have any cream cheese, you can omit this, OR add more grated cheese or forage frais or creme fraiche or even a little milk or cream. It just adds a smoother texture to the mash but isn’t vital.

Cheddar: Very strong cheddar is best for flavour. Sometimes I like to mix it up and add in some mozzarella for the top sprinkles to make it extra stretchy and cheesy.

Spring onions: These are called scallions/green onions in the USA.

Sour cream: You can substitute this for greek yoghurt, forage frais, creme fraiche or even mayonnaise.

Chives: These make a lovely, tasty garnish but aren’t necessary if you don’t have any.

Nutrition

The post Loaded Potato Skins {with Cheese and Bacon} appeared first on Taming Twins.

Tzatziki {Easy Recipe!}

Sarah Rossi — Tue, 27 May 2025 09:30:00 +0000

Homemade Tzatziki is deliciously creamy and SO easy to make. Make this yoghurt and cucumber sauce as a side dressing or dip alongside lots of heavenly Greek-inspired dishes.

Tzatziki never fails to remind me of Greek holidays! It is the ultimate taste of summer. Make it fresh at home for a quick and easy side dish for meat and veggie main courses, or a dip for flatbreads or pittas.

This Greek-style cucumber yoghurt recipe has herbs and garlic for extra flavour, but it still takes just minutes to throw together.

There’s a simple trick that helps us get Tzatziki perfect every time – follow the tip below!

Why you’ll love this Tzatziki recipe

Fresh and summery dip

SO easy

Fresher, tastier and healthier than shop-bought

Top Tip

To avoid the cucumber making the Tzatziki too watery, there’s a technique I would recommend…

Grate the cucumber and place it in a sieve over a bowl or sink. Sprinkle table salt over and mix a little, then leave it to stand for 10 minutes.

Discard the liquid from the bowl and mix the rest of the ingredients with the cucumber.

This trick helps to draw the excess water out of the cucumber and helps it to stay a little crunchy.

This is an optional step, however I think it’s worth a few extra minutes for better results if you can.

Tzatziki Ingredients

Cucumber – English cucumbers (also known as ‘hot house cucumbers’) are ideal for tzatziki because they don’t have seeds and don’t need to be peeled. They’re also mild in flavour. These are the kind usually found in UK supermarkets. If you’re in the US or in another part of the world, your cucumber may have a thicker, waxy coating, in which case you will need to peel it before grating.
Salt – Simple table salt will do for this job as we’re using this to absorb moisture, rather than flavour.
Greek yoghurt – This recipe works with all types of Greek or natural yoghurt, but I like to use full fat Greek because it’s thicker, creamier and tangier.
Garlic – Peeled and crushed.
Olive oil – Use Extra Virgin Olive Oil for added flavour.
Herbs – Fresh dill and fresh mint make all the difference.
Lemon – Juice only here.

How to make Tzatziki

1. Grate the cucumber, place in a sieve and sprinkle over table salt. Leave for 10 minutes. (Optional step as per the recipe below.)

2. Mix the cucumber with the rest of the ingredients in a bowl. Decorate with olive oil and herbs.

Storing

In the fridge Homemade Tzatziki is best eaten fresh or within a day or 2. However, it will keep up to about 3 days in a sealed container in the fridge. It may need a good stir before serving.

In the freezer This recipe isn’t suitable for freezing.

SErving suggestions…

Under 30 minutes

Easy Lamb Koftas {with Tzatziki}

Under 30 minutes

Fresh Salmon Burgers {with Tzatziki Dressing}

Slow Cooker

Doner Kebab RECIPE {Slow cooker & Air Fryer}

Air Fryer

Air Fryer Greek Chicken Traybake

FAQs

How do you pronounce Tzatziki?

It’s tsaht-zee-kee!

Can I chop the cucumber instead of grating?

Yes, if you’d prefer chunks of cucumber instead of grated, go for it.

Do you have any more easy Greek STYLE dishes?

Yes! Try out my Greek Salad, my 15-minute Orzo Pasta Salad or my quick Halloumi Wraps.

Let me know how you got on and what you thought of these recipes. Please rate the recipe using the below.

Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).

Tzatziki {Easy Recipe!}

Creamy, delicious and so easy to make, this homemade Tzatziki recipe is perfect as a sauce or dip for those summery dishes that need a hint of fresh Greek flavour.

Course Side Dish

Cuisine Mediterranean

Prep Time 15

Total Time 15

Servings

Calories 70kcal

Author Sarah Rossi

Ingredients

1/2 Cucumber
1/2 tsp Table salt
350 g Greek yoghurt
1 Garlic clove Peeled and crushed
1 tbsp Extra virgin olive oil
1 tbsp Fresh dill Finely chopped
1 tbsp Fresh mint Finely chopped
1/2 Lemon Juice only

Instructions

Grate the cucumber and place it in a sieve over a bowl. Sprinkle over the table salt and mix a little. Leave to stand for 10 minutes.
Discard the liquid from the bowl and mix the cucumber with all of the remaining ingredients.
Check for seasoning and add more salt if needed.
Sprinkle with extra chopped herbs and olive oil for decoration if you’d like.

Notes

Type of cucumber: English cucumbers (also known as ‘hot house cucumbers’) are ideal for tzatziki because they don’t have seeds and don’t need to be peeled. They’re also mild in flavour. These are the kind usually found in UK supermarkets. If you’re in the US or in another part of the world, your cucumber may have a thicker, waxy coating, in which case you will need to peel it before grating

Storing: Homemade Tzatziki is best eaten fresh or within a day or 2. However, it will keep up to about 3 days in a sealed container in the fridge. It may need a good stir

Nutrition

The post Tzatziki {Easy Recipe!} appeared first on Taming Twins.

Bubble and Squeak {British Classic}

Sarah Rossi — Tue, 01 Nov 2022 10:30:00 +0000

We love our British foodie traditions, especially when they transform leftovers into something even more delicious. Hello Bubble and Squeak! It’s delicious and money saving too.

If you want to know once and for all how to make Bubble and Squeak, here is a simple recipe of the ultimate English comfort food.

There is nothing better than throwing cooked leftover Sunday lunch ingredients together and tucking into them again during the week.

While Bubble and Squeak is traditionally made out of leftovers, I am going to show you how to make Bubble and Squeak from scratch in case you want to (and need a delicious vegetarian family meal recipe).

I am also going to show you how this dish can actually be made in the oven or under the grill too, which I like to do for a couple of reasons.

One, you don’t have to stand over it and worry about it burning. Two, you can add cheese for an extra crunchy, delicious topping!

Why you’ll love this Bubble and Squeak recipe

Low cost and perfect for leftovers

Comforting and pack with vegetables

Just so delicious!

About Bubble and Squeak

Bubble and Squeak dates back to the 18th century in England and is probably the most famous dish for being made out of leftovers. It started out with cooked beef in its ingredients, but during Second World War rationing it became more common to just have the mashed vegetables.

It is along the similar lines of Colcannon or Champ, both Irish dishes that are similar but aren’t a crusted mash up of leftovers, rather more creamed mashed potato.

Then there’s Rumbledethumps, a Scottish traditional dish that’s also named after the apparent sounds the ingredients make in the pan as they fry!

I’m going to show you two versions of how to make Bubble and Squeak – one from scratch so you know what can go into it, or if you just fancy having it any time of the week, and also what to do if you are using leftovers.

Bubble and Squeak Ingredients notes

Potatoes – Any type work here
Savoy cabbage – Or other white cabbage if you prefer
Carrots – Frozen work well here too
Butter – I like salted or using up homemade butter from the freezer
Sunflower oil – Or vegetable oil
Cheese – I like a strong cheddar here
OR
Use Sunday roast leftovers!

How to make Bubble and Squeak

Add all of your cooked vegetables OR leftovers to a bowl and mash together with butter and salt and pepper.

2. Place in a grill-proof dish and sprinkle the cheese on top. Pop under the grill OR oven bake (instructions and timings below).

Substitutions

Anything goes with Bubble and Squeak – any leftovers of cooked meat or any vegetables, just throw it all in. The concoction makes for delicious results.

Leftovers

In the freezer It’s best to freeze this before you’ve baked it (also a great way to save leftovers for another time). That way you are following food safety guidelines of not reheating twice.

Just defrost and then bake as normal.

Top tip

Bubble and Squeak is very flexible with measurements!

Because the traditional method is to throw all leftovers in together to avoid waste, knowing that the already cooked flavours come together and are delicious in whatever form, it’s a very forgiving dish.

There’s no need to stick to particular amounts and weights here – just guess or chuck it all in!

More classic British Recipes…

Breakfast

Full English Breakfast {Easy Recipe!}

Cheap Eats

Corned Beef Hash {Super Easy Recipe!}

Desserts

Apple Crumble {Classic Easy Recipe}

Side Dishes

Yorkshire Puddings {Foolproof Recipe!}

FAQs

Why is it called Bubble and Squeak?

It’s said to be as simple as being named after how it sounds in the pan while it’s cooking! If you like delicious funny-name British classics, try out my foolproof recipe for Toad in the Hole!

What can I serve with Bubble and Squeak?

This is traditionally eaten on its own as you can add meat in with the recipe, however it does also make a fantastic side dish if there’s not quite enough.

You could add baked beans, some people like it with a fried egg on top, and any kind of extra meat or fish would work well too. If have any gravy and Yorkshire Puddings left (doubtful) from your roast, you could serve it with these.

What if my Bubble and Squeak falls apart?

Honestly, the finished texture depends a lot on the amount of liquid in the vegetables you use and if they were leftovers or not. But remember, this is supposed to be very casual and it will still taste delicious!

Is Bubble and Squeak made in a frying pan?

Yes, it usually is. I like to make it like this though because you don’t have to stand over it and worry about it burning. Also, you can add cheese for an extra delicious topping.

Let me know how you got on and what you thought of these recipes. Please rate the recipe using the below.

Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).

Bubble and Squeak

It’s one of our beloved and unassuming yet totally delicious traditional dishes. It’s also got the most wonderful eccentric name. Here’s how to make Bubble and Squeak.

Course Main Course

Cuisine Family Food

Servings

Calories 406kcal

Author Sarah Rossi

Ingredients

1 kg Potatoes Peeled and cut into 4cm cubes
1/2 Savoy cabbage Thinly sliced
400 g Carrots Peeled and sliced
50 g Butter
Salt and pepper
1 tbsp Sunflower oil
50 g Cheese

Metric – Imperial

Instructions

OPTION 1:

Put a large saucepan of salted water on to boil and cook the potatoes for 10 minutes. Add the carrots and cabbage and cook for a further 5 minutes.
Preheat the GRILL to medium.
When the potatoes and the vegetables are cooked through (check by prodding a potato with a knife), drain well and return to the saucepan.
Then put the saucepan with the vegetables in (with no water in) back onto the hob heat for 1 minute. (This just allows the water to be removed from the potatoes so they aren't watery when we mash them.)
Mash everything well with the butter and salt and pepper.
Use the oil to grease a grill proof dish or tin and pile the mash in. Sprinkle on the cheese and put under the grill until golden (about 3-5 minutes).

OPTION 2 (if you're using leftovers):

Preheat the oven to 200C/400F.
Take all of your cooked, cold potatoes and vegetables and mash well together with butter and salt and pepper. Sprinkle with cheese.
Put into the preheated oven and bake for about 30 minutes until hot through (check the middle is hot inside).

Notes

Leftover measurements You can guess approximate amounts of weights here.

Nutritional info This is approximate for the version cooking this from fresh not using leftovers.

Nutrition

The post Bubble and Squeak {British Classic} appeared first on Taming Twins.

Mexican Style Salad {with Zesty Lime Dressing}

Sarah Rossi — Fri, 12 Aug 2022 09:30:38 +0000

This Mexican Salad is everything we all want in a summer side dish – fresh, colourful, full of texture, flavour and not too much chopping. Not a soggy lettuce leaf in sight!

I don’t know about you, but for me, in the past, side salads have been a bit of an afterthought. Hi LIMP LETTUCE.

I have made it my mission to change that and remind myself that with a bit more imagination (but no more effort, thankfully), we can indeed serve a big bowl of deliciousness up for a vegetarian family meal or as part of a bigger meal when entertaining guests (I’m thinking fajita night or a barbecue for starters).

You can also make this in advance for when friends are over. Always a win.

Why you’ll love this Easy Mexican Salad recipe

Packed with fresh flavour

Budget-friendly and simple

Impressive and colourful!

Sarah’s notes

This is my take on a Mexican Chopped Salad, using some ingredients found in Mexican or Tex Mex cuisines.

I’ve used feta cheese here as it’s the closest I think I can get to ‘white cheese’ used in Mexican dishes.

Did you know that if any kind of yellow cheese is used in a recipe it points to a Tex Mex cuisine rather than Mexican? You can read more about the differences here in an article on Spoon University which is super informative.

All that said, this recipe is also similar in style to the Cowboy Caviar (recently doing the rounds on TikTok), which is Tex Mex cuisine.

Cowboy Caviar (or Texas Caviar) originates from the 1940s when a New York chef, Helen Corbitt, visited Texas and made it as a tongue-in-cheek nod to real caviar!

Healthy Mexican Salad Ingredients

Dressing – This is made up with natural yoghurt, honey, salt and lime juice. The recipe has 2 limes but if it’s looking runny enough with less, just use 1
Mint – You can use coriander if you prefer (which would be more authentic) but I think it’s the food of the devil, sorry
Salsa – We’re using the fresh kind, from the fridge section, rather than long-life jars
Black beans – Be sure to drain and rinse these before adding
Jalapeños – The quantity for these are to your own taste

How to make a Mexican SAlad bowl

Chop everything and add to the bowl.
Make the dressing but leave in a separate small bowl or jug. Add just before serving and mix well.
Sprinkle tortilla chips, feta and mint on top.

Make in advance

The fact you can get this all set to go ahead of time is one of the reasons I love it.

Simply do all of the chopping in advance, then cover the bowl well and refrigerate until it’s time to serve.

At this point, add the dressing, tortilla chips and feta.

Spice level

The addition of the jalapeños gives it a bit of heat, but you can choose the kick to your liking by adjusting how much you put in.

If you think your kids won’t like any heat, just omit or add a very small amount. Similarly, load it up if you love the tingle!

More Easy Salad Recipes…

Side Dishes

Crunchy Cabbage Salad {with Peanut Dressing}

Side Dishes

Quick Cucumber Salad {with Yoghurt Dressing}

Side Dishes

Greek Salad {Easy Recipe}

Side Dishes

Quinoa Salad {Easy Recipe!}

FAQs

What can I serve with Mexican Salad?

This works as a stand alone salad for a lunch or even as a dip of its own with tortilla chips.

But it’s also perfect as part of a bigger Mexican-style meal, perhaps with Mexican Chicken & Rice, Chicken Fajitas or Pork Carnitas, Chilli Loaded Wedges or Beef Enchiladas, Salmon Tacos or Chicken Quesadillas?

Is this a healthy salad recipe?

It is full of colourful, vitamin-packed ingredients from the veggies to the beans, and even the dressing is quite light as it’s made with yoghurt. So yes, it’s healthy.

Is a Mexican Salad gluten free?

This is gluten free, yes. Make sure you pay particular attention to ingredients like tortilla chips and salsa though. Most are gluten free but double check the label to make sure.

Let me know how you got on and what you thought of these recipes. Please rate the recipe using the below.

Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).

Mexican-Style Salad {with Zesty Lime Dressing}

This is a super easy, healthy, budget-friendly, colourful and crunchy Mexican Salad that's perfect as an impressive side dish or main salad meal.

Course Lunch, Salad, Side Dish, Snack

Cuisine Mexican

Prep Time 10

Total Time 10

Servings as a main dish or 6 as a side dish

Calories 358kcal

Author Sarah Rossi

Ingredients

1 Red pepper
1 Yellow pepper
1 Large Red onions Or 2 small
340 g Sweetcorn Drained
200 g Salsa The fresh kind, from the fridge
400 g Black beans Drained and rinsed
Jalapeños To taste

For the dressing:

150 g Natural yoghurt
2 Limes Juice and zest
2 tsp Honey
Salt

For the top:

Handful of tortilla chips
100 g Feta Crumbled
2 tbsp Fresh mint Finely chopped

Metric – Imperial

Instructions

Chop everything and add to the bowl.
Make the dressing but leave in a separate small bowl or jug. Add just before serving and mix well.
Sprinkle tortilla chips and feta on top.

Notes

Dressing: This is made up with natural yoghurt, honey, salt and lime juice. The recipe has 2 limes but if it’s looking runny enough with less, just use 1

Mint: You can use coriander if you prefer (which would be more authentic) but I think it’s the food of the devil, sorry

Salsa: We’re using the fresh kind, from the fridge section, rather than long-life jars

Black beans: Be sure to drain and rinse these before adding

Peppers: The type of peppers used are bell peppers

Spice level: The addition of the jalapeños gives it a bit of heat, but you can choose the kick to your liking by adjusting how much you put in. If you think your kids won’t like any heat, just omit or add a very small amount. Similarly, load it up if you love the tingle!

To make in advance: Simply do all of the chopping in advance, then cover the bowl well and refrigerate until it’s time to serve. At this point, add the dressing, tortilla chips and feta

Nutrition

The post Mexican Style Salad {with Zesty Lime Dressing} appeared first on Taming Twins.