Loaded potato skins

Stanthorpe Border Post - - LIFE -

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

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