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Member recipe

crispy potato skins

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Cooking time

Plus 1hr marinating


Serves 2

with salsa and guacamole

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  • 2 (about 150g each) baking potatoes
  • olive oil
  • 1 garlic clove, grated
  • 1 small to medium red chilli, deseeded and finely chopped
  • juice of 1 lime
  • splash Tabasco sauce
  • splash olive oil
  • handful fresh coriander, finely chopped
  • 1 small garlic clove, grated
  • 1 small red chilli, deseeded and finely chopped
  • 1 spring onion, thinly sliced
  • 1/4tsp ground cumin
  • juice of 1/2 lime
  • 1 medium avocado, halved and stoned


    1. Oven to 180C/fan 160C/gas 4. Bake the potatoes for 45mins to 1hr.
    2. Meanwhile, mix all the salsa ingredients together in a bowl. Marinate for 1hr for a realyl strong flavour.
    3. Remove potatoes from oven. Carefully cut each one into 3 equal pieces, leaving about 5mm flesh in each one as you go (save the flesh for mash another day, or freeze it). Lay the skins on a baking tray and brush a little olive oil over them. Bake for 20mins or until crisp.
    4. Meanwhile make the guacamole. Put the garlic, chilli, spring onion and cumin into a bowl and season. Mix in lime juice well then add the avocado and mash with a fork until fairly smooth. Serve the guacamole and salsa with the potato skins
    5. Per serving: 335kcal, 18.9g fat, 3.8g sat fat, 7.5g protein, 36.5g carbs, 9.9g sugar, 0.1g salt

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