Potato skin tacos served with a salad

Potato skin tacos

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(2 ratings)

Prep: 15 mins Cook: 15 mins


Serves 2

Load up these spicy, cheesy potatoes with avocado and onion salad for a quick and easy veggie dish in under 30 minutes. Great as a midweek meal for two

Nutrition and extra info

  • Vegetarian

Nutrition: Per serving

  • kcal478
  • fat33g
  • saturates12g
  • carbs27g
  • sugars4g
  • fibre7g
  • protein14g
  • salt1.3g


  • 2 baking potatoes
  • 1 avocado, halved and sliced



    Although it's technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…

  • ½ a red onion, finely sliced
  • 1 lime, juiced



    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…

  • 75g cheddar, grated



    Once cheddar was 'Cheddar', a large, hard-pressed barrel of cheese made by a particular…

  • 2 tsp fajita spice mix
  • 2 spring onions, finely sliced
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • ½ small pack coriander, leaves picked and stalks finely chopped
  • soured cream, to serve


  1. Heat grill to high. Prick the potatoes with a fork and microwave on high for 5-10 mins until soft. Meanwhile, toss the avocado and red onion with the lime juice and half the oil. Once the potatoes have cooked, slice in half and scoop out the flesh into a bowl. Drizzle the skins with the remaining olive oil and grill for 5-10 mins to crisp up.

  2. Mash the potato with the cheese, fajita spice mix, most of the spring onions and coriander stalks. Once the potato skins have crisped up, remove from the grill and spoon the filling into them. Top with the coriander leaves, remaining spring onions and the soured cream, and serve with the avocado and onion salad.

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