Loaded Mexican Potato Skins Recipe

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Cook in:: 30 mins
Serves:: 4

Per Serving	%RI
KCAL 391	19%
Fat 17.2g	24%
Sat Fat 6.6g	33%
Salt 1.7g	28%
Sugar 8.6g	9%

Method

Heat the oven to 220c.

Microwave the potatoes for 8 minutes, halve and scoop out the flesh to use for something else. Roast the potatoes 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.

Mix the sweetcorn with the remaining ingredients and fill the skins. Put back in the oven for two minutes and serve with tomato, coriander and green chilli salad.

Ingredients

2 large jacket potatoes

1 tin of sweetcorn, drained

3 tbsp light mayonnaise

Juice and zest of a lime

2 tsp chilli powder

100g grated cheddar

Salt and pepper

4 tbsp chopped coriander

Lime wedges to serve

Olive oil to roast

“This is the good King Edward’s twist on the Greek filo pastry pie Spanakopita. I love a playful recipe, my pie is nestled into the potato and I serve it in a pie dish but there is no pastry in sight. Bags of spinach vary greatly in size so any that you have leftover you could serve as a side salad or wilt with some garlic to serve with the pies.”

Prep in: 5 mins
Cook in: 25 mins

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