1 hr 30 mins
Super easy
serves 4
About the recipe
These retro, crispy potato skins will be an absolute winner with the whole family. They’re super-easy to prepare and can be scaled up or down depending on who you’re feeding. And if you fancy cooking potato skins in the air fryer, check out this easy recipe.
Ingredients
4 baking potatoes
4 spring onions
100g mature Cheddar cheese
1 teaspoon smoked paprika, plus extra for dusting
olive oil
1 cucumber
2 eating apples
250g ripe tomatoes
1 lime
extra virgin olive oil
optional: 4 tablespoons Greek-style yoghurt
Method
- Preheat the oven to 200°C/400°F/gas 6. Scrub the potatoes, prick all over with a fork then place on a large baking tray and bake in the oven for 1 hour, or until golden and tender. Remove from the oven, and leave to cool.
- Finely slice the spring onions and coarsely grate the Cheddar. Halve and scoop out the soft potato into a bowl, leaving a little border of potato around the edges. Mash the potato a little then add the spring onions, smoked paprika and half the Cheddar. Season to perfection and mix well. Rub the skins with a little olive oil, then spoon the potato mixture back into the potatoes and sprinkle over the remaining cheese. Place back on the large baking tray and bake for 25 minutes, or until golden and bubbling.
- Meanwhile, finely dice the cucumber and place in a serving bowl. Core the apples, deseed the tomatoes, then finely chop it all and add to the bowl. Squeeze in the lime juice, drizzle in 1 tablespoon of extra virgin olive oil, add a pinch of seasoning and toss well.
- Divide the crispy potato skins between your plates, dust with a little smoked paprika, spoon over the zingy salsa and serve with a dollop of yoghurt, if you like.
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