6 large baking potatoes
¼ cup butter
2 tablespoons olive oil
1½ cups shredded tasty cheese
3 green onions, finely sliced
300g SALSA PICANTE (Mild or Medium)
250g regular or light sour cream
Scrub potatoes and pierce the skin with a sharp knife in several places. Bake at 200°C for 1 hour or until potatoes are easily pierced with a skewer. Allow to cool for 15 minutes. Cut each potato into quarters lengthwise. Scoop out cooked potato with a spoon, leaving a shell 5mm (1/4”) thick. (Leftover potato can be used in other dishes, such as breakfast burritos). Melt butter and olive oil together. Brush on potato skins inside and out and sprinkle with salt. Place skin-side down on a baking tray in a single layer. Bake at 250°C for 12-15 minutes or until skins are very crisp. Remove from oven and sprinkle with cheese. Return skins to hot oven and bake until cheese melts, approximately 5 minutes. Garnish with green onions. Arrange on a platter and serve immediately with bowls of salsa and sour cream to spoon over skins.
MAKES 24 pieces
Potato skins can be prepared in advance up to the second baking. Brush cooked skins with butter/oil mixture, cover and refrigerate up to 24 hours. Bake as directed above.
Try skins with GREEN JALAPENO or RED CAYENNE CHILLI SAUCE and sour cream, green onions or chopped coriander.
To serve for lunch or a light dinner, make skins with a thicker shell, leaving more potato intact. Follow directions as above. Additional toppings could include cooked seasoned mince, soy mince and guacamole along with salsa and sour cream.