Cheesy chipotle potato skins

Cheesy chipotle potato skins

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(2 ratings)

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Cooking time

Prep: 15 mins Cook: 1 hr, 20 mins Plus steeping

Skill level

Easy

Servings

Serves 2

Settle down on the sofa and tuck into these crispy bites scattered with lime-cured red onion, chipotle tomatoes, coriander and chilli

Nutrition and extra info

Additional info

  • Freeze without toppings
  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
471
protein
16g
carbs
51g
fat
19g
saturates
9g
fibre
10g
sugar
7g
salt
1.3g

Ingredients

  • 4 medium potatoes
  • ½ red onion, chopped
  • juice 1 lime
  • 1 tbsp olive oil
  • 227g can chopped tomatoes
  • 1 tbsp chipotle paste
  • 75g mature cheddar, grated
  • 1 red or green chilli, thinly sliced
  • small handful coriander leaves

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Method

  1. Heat oven to 200C/180C fan/gas 6. Pierce the potatoes all over and put on a baking tray. Bake for 1 hr until tender. Remove from the oven and leave until they’re cool enough to handle. Can be done up to 1 day before. Mix the onion with the lime juice and a good pinch of salt. Leave to steep for 30 mins, or up to 1 day.
  2. Cut the potatoes in half and scoop out most of the fluffy middles, leaving a thin layer of potato on the skins (you can freeze the scooped-out potato for making mash, soup or fish cakes). Cut each potato half in half again and toss in the oil and plenty of seasoning. Return to the oven for 15 mins to crisp up.
  3. Sieve the tomatoes to drain off any excess juice (save this for another recipe, if you like). Tip the drained tomatoes into a bowl and mix in the chipotle paste.
  4. Remove the potato skins from the oven, dollop the tomato mixture all over, then scatter over the cheese and chilli. Return to the oven for 5 mins until the cheese has melted. Scatter with the coriander and drained onions.

Recipe from Good Food magazine, March 2013

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Comments

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collieheartsyou's picture

So I made these for lunch last friday and they were great! I peeled my potatos and roasted just the potato skins though to save some time (and saved the rest of the potato for curried potato pasties recipe!) and used some chilli paste instead of chipotle as I didn't have any. It is a really versitile recipe and you can really adapt it to your diet. For example, I'm on a low protein diet so I reduced the amount of cheese sprinkled on top. The lime cured onions were amazing! I've made a lot more to store in a jar for using in salads and sandwiches etc.

fruitcake44's picture

A nice side to that went well with the popcorn chicken, didn't add as much chipotle paste as stated in the recipe as when I tasted it in the tomatoes it tasted HOT HOT HOT! Seemed to mellow out when cooking though so will probably use more next time. As my son doesn't like lime I didn't add the lime juice to the onions but I think it needed it so next time I will make some with lime and some without for the fussy one!

gems20's picture

Fantastic really loved this recipe.

rebeccafoxley's picture

Loved this recipe, especially the onions. I made my potato skins in advance after making a cottage pie and froze them. On the day I took them out, defrosted them and crisped them up before adding the toppings, they were exactly the same. I will definitely make potato skins for the freezer when I need mashed potato again.

lizleicester's picture

This was v tasty but such a faff! Hubby ate the scooped out potato anyway so next time I'll do jacket potatoes and keep going with the lovely toppings/sides.

nmccarthy1104's picture
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we loved the lime cured onions! and would definitely do them again just as a side for a mexican dish like enchiladas etc. the chipotle skins were good but i would prefer them as jacket potato halves with the toppings - i didnt like to waste the potato.

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