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Potato skin tacos served with a salad

Potato skin tacos

A star rating of 4.3 out of 5.4 ratingsRate
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  • 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
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Ingredients

  • 2 baking potatoes
  • 1 avocado , halved and sliced
  • ½ a red onion , finely sliced
  • 1 lime , juiced
  • 1 tbsp olive oil
  • 75g cheddar , grated
  • 2 tsp fajita spice mix
  • 2 spring onions , finely sliced
  • ½ small pack coriander , leaves picked and stalks finely chopped
  • soured cream , to serve

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.

Recipe from Good Food magazine, June 2018

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Overall rating

A star rating of 4.3 out of 5.4 ratings
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