Corn & Sour Cream Potato Skins

SERVES 6 PREPARATION & COOKING 1 HOUR

6 small Dutch cream

or Desiree potatoes olive oil spray

1 / 3 cup sour cream 100g butter, chopped 2 corn cobs, husks and

silks removed 2 long red chillies, seeded,

finely chopped 1½ tablespoons finely grated lime rind 1 / 3 cup lime juice 1 cup grated mozzarella 2 jalapeños, sliced into

rounds 1 teaspoons smoked paprika 1 / 3 cup coarsely chopped coriander lime wedges, chilli sauce

to serve

1. Preheat oven to 220°C. Line a large oven tray with baking paper.

2. Cut potatoes in half lengthways. Scoop potato flesh from skins using a teaspoon or a melon baller, leaving a 5mm border. Reserve flesh. Arrange skins on tray, cut-side up. Spray lightly with oil and roast

for 30 minutes. 3. Cook reserved potato flesh in a medium saucepan of boiling water for 15 minutes or until tender. Drain. Transfer to a bowl. Immediately add sour cream and half the butter. Mash and season to taste. 4. Place each corn cob on a piece of foil. Rub corn with remaining butter. Sprinkle with finely chopped red chilli, rind and half of the juice. Season, then fold up foil to enclose. Bake on a separate oven shelf for 15 minutes. 5. Divide mash evenly among potato skins. Top with cheese. Bake for 8 minutes or until cheese is golden and bubbling. 6. Cut kernels from corn cobs and transfer to a medium bowl. Stir in remaining juice, jalapeño slices, smoked paprika and coriander. 7. Spoon corn salsa onto potato skins and season to taste. Serve with lime wedges and chilli sauce.