These crispy potato skins are the perfect side dish to accompany dinner or to have as a party appetiser. Filled with chicken fajita and topped with sour cream, salsa, fresh parsley, chillis and spring onions.
Makes 8 potato halves
Ingredients
4 large potatoes
3-4 chicken breasts
Fajita seasoning
Red onion
Red pepper
50g red leister cheese
Sour cream
Salsa
Fresh parsley
Spring onions
Limes
Olive oil
Method
- Firstly boil the potatoes until they are half cooked
- Drain the potatoes, slice in half and add onto a baking tray
- Drizzle with olive oil and season
- Cook for 45 minutes on gas mark 6 / 200 degrees to crisp up the potato skins
- In the meantime, cook the chicken, red pepper and red onion on a medium-high heat until cooked through and add the fajita seasoning
- Once the potatoes are cooked, use a spoon to remove the inside of the potatoes leaving just the empty skins
- Mash the removed potato and add the chicken fajita
- Mix together and fill up the potato skins
- Sprinkle on red leister and bake in the oven for 20 minutes on gas mark 6 / 200 degrees
- Serve with sour cream, salsa, spring onions and fresh parsley
Comments