Quick & Easy

Potato skins with tomato salsa

If you want to make a share-plate, party platter or after-school snack with a bit of substance, these potato skins with tomato salsa are the bomb. They'll be snapped up, and if you plan ahead you can use the potato flesh for myriad other recipes.
1H 10M


Tomato salsa


1.Preheat oven to 200°C (180°C fan-forced).
2.To make tomato salsa, combine all ingredients except for the basil in a large baking dish; roast, uncovered, for 50 minutes. Cool. Stir in basil.
3.Place potatoes in a separate medium baking dish; roast, uncovered, alongside tomato salsa, for about 50 minutes or until tender. Cool.
4.Cut each potato in half; carefully scoop out the flesh, leaving skins intact (reserve potato flesh for another use).
5.Place potato skins, skin side up, in a single layer on a wire rack over a baking dish. Spray with cooking oil spray for 2 seconds; sprinkle with salt and pepper. Roast, uncovered, a further 20 minutes or until crisp.
6.Serve potato skins with tomato salsa.

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