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Categories:
potatoes cooking oil spray butter Cheddar cheese chives sour cream vegetable oil onion garlic orange pepper tomatoes tomato paste
Viewed: 49 - Published at: 4 years agoIngredients
- 6 medium potatoes equal-sized
- cooking oil spray
- 3 tablespoons butter melted
- 1 cup cheddar cheese shredded
- 1 tablespoon chopped fresh chives finely
- sour cream to serve
- 2 teaspoons vegetable oil
- 1 onion medium, finely chopped
- 2 cloves garlic crushed
- 1 orange pepper or yellow, deseeded, finely chopped
- 2 cups cherry tomatoes halved
- 2 teaspoons tomato paste
Method
- Preheat oven to 400°F. Line a baking tray with parchment paper.
- Scrub potatoes and pat dry with paper; towels and pierce all over with a fork. Place on prepared tray and spray with oil. Bake for 50-55 mins or until tender. Remove from oven and set aside to cool.
- Cut each potato in half. Using a small spoon, hollow out center of each potato, leaving shell 1/4 inch thick. Cut into thick wedges. Place on baking tray in a single layer. Brush generously with butter and bake for 15-20 mins or until golden brown. Top with cheese and chives and bake for 3-4 mins or until golden and bubbly.
- For the salsa, in a medium saucepan, heat oil over a medium heat. Add onion and cook and stir for 5 mins or until soft. Add garlic, pepper and tomatoes and cook and stir for 1 min or until fragrant. Add tomato paste and 1-2 tbsp water and simmer for 10-12 mins or until pulpy. Season with salt and pepper.
- Serve potato skins with warm salsa and sour cream.
