Name: Cheesy chipotle potato skins
Prep time: 15 min
Cook time: 1 h 20 min
Total time: 1 h 35 min
Yield: 2
Cuisine: American
Ingredients: 4 medium potatoes; ½ red onion chopped; juice 1 lime; 1 tbsp olive oil; 227g can chopped tomato; 1 tbsp chipotle paste; 75g mature cheddar grated; 1 red or green chilli thinly sliced; small handful coriander leaves

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Cheesy chipotle potato skins

Cheesy chipotle potato skins

Cassie Best

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Serves 2

Easy

Prep: 15 mins

Cook: 1 hr and 20 mins

Plus steeping

A star rating of 4.8 out of 5.7 ratingsRate

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

Freezable (Freeze without toppings)

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

4 medium potatoes
½ red onion

chopped
juice 1 lime
1 tbsp olive oil
227g can chopped tomato
1 tbsp chipotle paste
75g mature cheddar

grated
1 red or green chilli

thinly sliced
small handful coriander

leaves

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Nutrition: per serving

kcal471
fat19g
saturates9g
carbs51g
sugars7g
fibre10g
protein16g
salt1.3g

low

Method

step 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.
step 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.
step 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.
step 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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A star rating of 4.8 out of 5.7 ratings

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