Preparation time is 20minutes
Cook time is 1hours 30minutes
Total time is 1hours 50minutes
Serve is for 6 people
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Difficulty level: 2 out of 4
10 Ingredients
Number of servings
6
- 500grams rock salt
- 6 brushed potatoes, scrubbed
- 5milliliter olive oil cooking spray
- 1 cup shredded mozzarella
- 4 tomatoes, finely chopped
- 1/2 small red onion, finely chopped
- 2tablespoons coriander leaves, finely chopped
- 1 jalapeno chilli, thinly sliced
- 1 lime, juiced
- 1 cup sour cream
Description
Turn your potato skins into crispy, cheesy dippers for a zingy tomato and jalapeno salsa, perfect for a Friday night movie treat.
Method
Step 1 of 4
Preheat oven to 220°C/200°C fan-forced. Spread salt evenly over base of a deep 20 x 30cm baking dish. Using a fork, pierce each potato 5 times. Place potatoes on salt. Cover with foil and bake for 1 hour or until tender when pierced with a small knife.
Step 2 of 4
When cool enough to handle, halve potatoes lengthways. Scoop out potato flesh with a spoon and reserve for another use (see Potato rolls or Perfect mashed potato). Discard salt.
Step 3 of 4
Line a baking tray with baking paper. Place potato skins, cut-sides up, on tray. Spray with oil and bake for 30 minutes, sprinkling with mozzarella in the last 10 minutes of baking, or until golden and crisp.
Step 4 of 4
Meanwhile, combine tomato, onion, coriander, jalapeno chilli and lime juice in a bowl. Serve potato skins topped with salsa and sour cream, and seasoned with pepper.
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