Crispy Potato Skins with Salsa Picante
- Author
- Byron Bay Chili Co
- Prep Time
- 15 minutes
- Cook Time
- 1 hours 20 minutes
- Servings
- 24 pieces
- Category
- Appetisers
Ingredients
- 6 large baking potatoes
- ¼ cup butter
- 2 tablespoons olive oil
- Sea salt
- 1½ cups shredded tasty cheese
- 3 green onions, finely sliced
- Byron Bay Chilli Co Mild Salsa Picante
- 250g regular or light sour cream
Directions
- Scrub potatoes and pierce the skin with a sharp knife in several places
- Bake at 200C for 1 hour or until potatoes are easily pierced with a skewer
- Allow to cool for 15 minutes
- Cut each potato into quarters lengthwise
- Scoop out cooked potato with a spoon, leaving a shell 5mm thick
- Melt butter and olive oil together
- Brush on potato skins inside and out and sprinkle with salt
- Place skin-side down on a baking tray in a single layer
- Bake at 250C for 12-15 minutes or until skins are very crisp
- Remove from oven and sprinkle with cheese
- Return to hot oven and bake until cheese melts, approximately 5 minutes
- Garnish with green onions
- Arrange on a platter and serve immediately with bowls of salsa and sour cream