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%

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

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

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