Potato skins with tomato and sweetcorn salsa (4 colours)
Ingredients Baking potatoes - 2 large Kidney beans - small can, drained and rinsed Sweetcorn - 198 g can, drained Red pepper - 0.5, chopped Red chilli pepper - 1, seeds removed & finely chopped Shallots - 2, finely chopped Tomatoes - 2, chopped Lime juice - 1 tbsp Olive oil - 2 tbsp Cheddar cheese - 55 g
Methods 1) Wash and prick the potatoes and then bake in the oven at 200°C for about 75 minutes until crisp on the outside and soft on the inside. 2) Mix together the kidney beans, sweetcorn, pepper, chilli, shallots and tomatoes in a bowl. Add the lime juice and 1 tbsp of olive oil and stir. 3) When the potatoes have cooked, remove them from the oven. Pour the salsa into a saucepan and cook on low. 4) While the salsa is cooking, cut the potatoes in half lengthways. With a dessert spoon gently remove the potato from the skins - don't press to hard or you'll break through the skins. You can cook the potato in another recipe or simply eat it as a side dish as we did. 5) Place the skins, cut-side up on a baking tray and brush the insides with the remaining oil. Grill on medium for 5 minutes. 6) Fill the skins with the salsa (you'll probably end up with a little left over) and top with cheese. Grill until the cheese has melted. Serves 2.