Loaded Mexican Potato Skins Recipe
- 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
