Cheesy Chipotle Potato Skins

Name: Cheesy Chipotle Potato Skins
Prep time: 15 min
Cook time: 1 h 20 min
Total time: 1 h 35 min
Yield: Serves 2
Cuisine: american
Ingredients: 4 medium potatoes; 1/2 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

4.85 (7)

⏱ 95 mins 🍽 Serves 2 🌶 american ✅ Easy 🏷 Side dish

These crispy potato skins are a perfect snack or side. Baked potatoes are hollowed, crisped again, then loaded with a smoky chipotle tomato mix, grated mature cheddar, and sliced chilli. They're finished with fresh coriander and tangy red onion cured in lime juice. The recipe serves two and takes about 95 minutes from start to finish, with some steps that can be prepared a day in advance for convenience.

Ingredients

4 medium potatoes
1/2 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

Method

Preheat your oven to 200C/180C fan/gas 6. Use a fork to pierce the potatoes all over, then place them on a baking tray. Bake for 1 hr until completely tender. Once cooked, take them out and allow them to cool until you can handle them. This step can be completed up to 1 day ahead. Combine the chopped red onion with the lime juice and a generous pinch of salt. Let this mixture steep for 30 mins, or for up to 1 day.
Slice each potato in half lengthways. Carefully scoop out most of the soft interior, ensuring a thin layer of potato remains attached to the skin. You can freeze the scooped potato for other uses. Cut each potato half into two pieces. Toss these potato skin pieces in the olive oil and season well. Place them back in the oven for 15 mins to become crisp.
Drain the excess liquid from the can of chopped tomatoes using a sieve. You can keep this juice for another recipe. Put the drained tomatoes into a bowl and stir through the chipotle paste until well combined.
Take the crisp potato skins from the oven. Spoon the chipotle tomato mixture over them, then sprinkle generously with the grated cheddar and sliced chilli. Bake for another 5 mins until the cheese is fully melted. Finally, garnish with the coriander leaves and the drained lime-cured onions.

Nutrition (per serving)

Calories471 kcal

Fat19 g

Saturates9 g

Carbs51 g

Sugars7 g

Fibre10 g

Protein16 g

Sodium520 mg

Salt1 g

Recipe details

Skill levelEasy

CategorySide dish

Cuisineamerican

DietVegetarian