Potato skins with tomato salsa, pepper and kidney bean dip
Ingredients
8-12 baking potatoes
Olive oil
1 onion, chopped
2 cloves garlic, chopped
1 tsp (5ml) ground cumin
1 tsp (5ml) ground coriander
1 can (400g) kidney beans
1 can (400g) chopped tomatoes
Salt and milled pepper
Salsa:
1 bunch spring onions, chopped
1 green chilli, chopped
packet (15g) coriander, chopped
Juice of 1 lemon (60ml)
Method
Preheat oven to 200°C.
Bake potatoes until just soft. Scoop out two-thirds of the flesh from each one and save for later if you like.
Cut each half into 3 wedges and brush with oil.
Place on a baking sheet and bake until golden and crispy.
Heat a glug of oil in a pan and sauté onion and garlic until soft. Add spices and fry for another minute.
Toss in beans and tomatoes and simmer until sauce has reduced and thickened. Season.
Mix salsa ingredients together.
Serve skins with filling and salsa.
Serves: 4
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