Co-funded by the Creative Europe Programme of the European Union
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MEXICAN-STYLE STUFFED POTATO SKINS

Ingredients for 4

  • 4 large potatoes (e.g. Rooster potatoes) (approximately 800 g)
  • 1 tin sweetcorn, drained
  • 3 tbsp light mayonnaise
  • juice and zest of a lime
  • 2 tsp chilli powder
  • 100 g grated Cheddar
  • salt and pepper
  • 4 tbsp chopped coriander
  • lime wedges to serve
  • olive oil to roast
  • tomato
  • coriander
  • green chilli
  • lettuce
Cooking time: 30 MIN
  1. Heat the oven to 220°C (Gas 7-8).
  2. Place the potatoes in a microwave-safe dish filled with water. Cover with a special microwave cling film and cook at maximum power for 8 minutes.
  3. Halve the potatoes and scoop out the flesh to use with the sweetcorn. Roast thepotatoes in the oven with a drizzle of oil and a pinch of salt for about 20 minutes, or until the skin is crisp and golden.
  4. Mix the sweetcorn with the remaining ingredients and fill the skins. Return to the oven for two minutes and serve with tomato, coriander, and green chilli salad.

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