Directions

1. Preheat oven to 200°C/ 180°C fan/ Gas 6. Scrub the potatoes and prick all over with a fork. Bake directly on the oven shelf for about 1hr, turning halfway through, until tender. Leave to cool for 10 minutes.

2. Reset the oven to 220°C/ 200°C fan/ Gas 7. Line a baking tray with baking parchment.

3. Cut the potatoes in half lengthways, and then half again, to make four wedges. Carefully slice out the middle portion of cooked potato from each wedge leaving about 1cm (¼in) attached to the skin. Arrange the skins on the baking tray. Spray lightly with oil, season with salt and pepper and lightly dust with the fajita seasoning. Bake for 20 minutes.

4. Sprinkle with the cheese and return to the oven for a further 5-10 minutes until melted, golden and crisp.

5. Meanwhile, make the dip. Peel and stone the avocado, then chop the flesh. Cut the lime in half and extract the juice from one half and mix with the avocado. Cut the tomato into small pieces and mix into the avocado along with 1 spring onion and the peppers. Season to taste. Cover and chill until ready to serve along with the remaining lime.

6. To serve, drain the potato skins, sprinkle with remaining spring onion and serve with the avocado dip and remaining lime cut into wedges.