Cheesy chipotle potato skins

Cheesy chipotle potato skins

  • 1
  • 2
  • 3
  • 4
  • 5
(4 ratings)

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


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

  • Freeze without toppings
  • Vegetarian

Nutrition: per serving

  • kcal471
  • fat19g
  • saturates9g
  • carbs51g
  • sugars7g
  • fibre10g
  • protein16g
  • salt1.3g
Save to My Good Food
Please sign in or register to save recipes.


  • 4 medium potatoes



    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • ½ red onion, chopped
  • juice 1 lime



    The same shape, but smaller than…

  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 227g can chopped tomato
  • 1 tbsp chipotle paste
  • 75g mature cheddar, grated
  • 1 red or green chilli, thinly sliced
  • small handful coriander leaves


  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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
skerries's picture
4th Jan, 2018
This is absolutely delish and everyone loves them I make them ahead up to putting the tomato mix and cheese on and just pop them into a hot oven for 10 to 15 mins and they are devoured!!
8th Jun, 2016
Great stuff. Those lime steeped onions are genius.
15th Apr, 2014
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.
2nd Mar, 2014
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!
24th Nov, 2013
Fantastic really loved this recipe.
8th Nov, 2013
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.
3rd Aug, 2013
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.
23rd Apr, 2013
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.
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?