Loaded potato skins
CRISPY cheesy potato skins topped with avocado make for the perfect finger food. SERVES: 4 Ingredients
4 medium potatoes, scrubbed 55g (1 cup) finely grated cheddar cheese
1 avocado, mashed
100g cherry tomatoes, chopped 2 green shallots, trimmed, sliced
1 tbsp fresh lime juice
Micro herbs, to serve, optional
Preheat oven to 200°C/180°C fan forced.
Place the potatoes on a baking tray. Prick the potatoes all over with a knife. Bake for 1
1⁄ hours or until tender. Set 2 aside until cool enough to handle.
Cut in half lengthways.
Scoop out the flesh, leaving a 1cm-shell. Cut halves in half and return to the tray. Spray with oil. Bake for 20 minutes or until crisp.
Sprinkle the potatoes with the cheese. Bake for 5 minutes or until cheese is melted. Combine the avocado, tomato, shallots and lime juice. Spoon on to skins and top with micro herbs, if using. Recipe by Tracy Rutherford Photo by Jeremy Simons