I grew up eating Loaded Potato Skins from Jake's Charbroil in Damansara Heights. I have never quite encountered any like it, as they're less cloying than the usual potato skins we get at any other joints. It took me YEARS to figure out how they made the skin so crispy, and now I get to make it at home whenever I want (and as much as I want). It's easy to make with little ingredients. The only thing is just that it takes a bit of skill to figure out if the potatoes are ready to be cut and cored. Nevertheless, practice makes perfect and don't worry about ruining the skin. I usually fix them by making a bowl out of aluminium foil to hold them together until just before I load the fillings as it should be crispy and shaped by then.

- Small-Medium sized Russet Potatoes (approx 1/person)

- Olive Oil

- White Onions (diced)

- Capsicums (diced)

- 100g of beef steak (optional)

- Cheddar Cheese (grated)

- Sour Cream

- Pickled Jalapenos (optional)

1. Wash the potatoes, pat dry. Coat it generously with olive oil and cook it uncovered in an oven/ air-fryer for about 160-180 Celcius degrees for about 45-60 minutes. The skin should be hard, very crispy and slightly separated from the flesh. If it's not crispy yet, do not try to core it. Load it back in the oven for another 10-15 minutes.

2. Meanwhile, cook the beef until well done and crispy. Cut them into small diced pieces and pop it in the same oven, let it cook until dry and remove. Set aside.

3. Once potatoes are done, take it out of the oven and cut them in half. Let cool slightly, then carefully core out the cooked potato flesh bit by bit. Careful to not break the skin, but core out until leaving a very very thin layer of flesh that holds the skin together. If the skin is cooked well in the oven earlier, it should hold like a bowl.

4. Coat the inside of the potato with a generous amount of olive oil and put it back into the oven for another 5-7 minutes at the same temperature as earlier. Once done, it should harden even more and the inside will be golden.

3. Mix the white onions, capsicum and steak together and spoon them into the potato 'bowls'. Top it generously with cheddar, and pop it back into the oven and wait for the cheddar to melt and crisp a little at the top.

4. Serve with sour cream (and pickled jalapenos if you like!).

What I usually do is turn them into creamy mashed potatoes. Instead of using milk, I now use cooking cream to make it creamier. Add butter, salt, pepper, cayenne and dried oregano to the mashed potatoes and serve it as a side, or as a snack when refrigerated. Don't forget to add some parmesan if you like em tangy and cheesy ;)