Tex-Mex Skins & Avocado Salsa
Preheat the oven to 200°C/180°fan/Gas 6. Scrub the potatoes and prick all over with a fork. Bake directly on the oven shelf for about 1 hour, turning halfway through, until tender. Leave to cool for 10 minutes.
Reset the oven to 220°C/200°fan/Gas 7. Line a baking tray with non-stick baking paper.
Sprinkle with the cheese and return to the oven for 5–10 minutes until the cheese has melted and the potato skins are crisp.
Meanwhile, make the avocado salsa. Peel and stone the avocado, then chop the flesh and mix with the lime juice. Cut the tomato into small pieces and mix with the avocado along with 1 spring onion and the jalapeños. Season to taste. Cover and chill until ready to serve.
To serve, sprinkle the potato skins with the remaining spring onion and serve with the avocado salsa and lime wedges.
Nutrition Per Serving
16.3g of which 5g saturated