Loaded Mexican spuds

SERVES 4 PREP AND COOK TIME 1 HOUR

4 large brushed sebago or Dutch cream potatoes

2 teaspoons smoked paprika

1 cup (240g) sour cream

1 cup (125g) grated tasty cheese

300g jar tomato salsa (I like hot, but use mild if you prefer)

1 Preheat the oven to 220°C (200°C fan- forced). Line an oven tray with baking paper.

2 Scrub potatoes well. Cut the potatoes in half lengthways; place on tray. Drizzle with a little olive oil. Bake for 40 minutes or until potato is soft enough to scoop. Scoop the flesh out of the potatoes, leaving a 2cm-thick shell; reserve the scooped-out flesh. Drizzle the skins with a little more oil; sprinkle with salt, pepper and half the paprika. Roast, cutside up, until brown and crispy on the cut surface.

3 Meanwhile, coarsely mash the potato flesh in a medium bowl. Stir in half the sour cream and half of the cheese. Season to taste.

4 Change the oven to the grill setting. Divide the potato mixture between the potato “bowls”. Top each with a generous spoonful of salsa then remaining cheese. Sprinkle with remaining paprika. Grill for 1-2 minutes or until the cheese is golden and bubbling.

5 Serve potatoes with remaining sour cream and salsa, if you like. Not suitable to freeze or microwave.