The BBC Good Food logo
Potato skin tacos served with a salad

Potato skin tacos

By
Rating: 4 out of 5.3 ratings
Rate
loading...
Magazine subscription – Try your first 5 issues for only £5
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • 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

  • Vegetarian
Nutrition: Per serving
NutrientUnit
kcal478
fat33g
saturates12g
carbs27g
sugars4g
fibre7g
protein14g
salt1.3g
Advertisement

Ingredients

Method

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, June 2018

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Rating: 4 out of 5.3 ratings
Advertisement
Advertisement
Advertisement

Sponsored content