Loaded Mexican Potato Skins

Per Serving

RI%

KCAL

391

19%

Fat

17.2g

24%

Sat Fat

6.6g

33%

Salt

1.7g

28%

Sugar

8.6g

Prep in:

30 mins.

Cook in:

Serves:

4 Cost per Serving

Potato Type

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

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.

Find more recipes like this one Autumn, bbq, Capanes, Jacket Potato, Lunch & Dinner, Meal Occasions, Party Favourites, Quick Recipes, Seasonal Recipes, Under 400 Calories, World Flavours

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