Crispy Potato Skins with Salsa Picante

Byron Bay Chili Co
Servings

24 pieces

Prep Time

15 minutes

Cook Time

1 hours 20 minutes

Category

Appetisers

Crispy Potato Skins with Salsa Picante

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

  1. Scrub potatoes and pierce the skin with a sharp knife in several places

  2. Bake at 200C for 1 hour or until potatoes are easily pierced with a skewer

  3. Allow to cool for 15 minutes
  4. Cut each potato into quarters lengthwise
  5. Scoop out cooked potato with a spoon, leaving a shell 5mm thick
  6. Melt butter and olive oil together
  7. Brush on potato skins inside and out and sprinkle with salt
  8. Place skin-side down on a baking tray in a single layer

  9. Bake at 250C for 12-15 minutes or until skins are very crisp

  10. Remove from oven and sprinkle with cheese
  11. Return to hot oven and bake until cheese melts, approximately 5 minutes
  12. Garnish with green onions
  13. Arrange on a platter and serve immediately with bowls of salsa and sour cream