Go to all recipes
Loaded potato skins

Loaded potato skins


Fully loaded potato skins with a kick of chilli

  • Feeds 8 Feeds 8
  • Ready in 1 hour

Each serving contains

  • Energy
    984kj 235kcal
  • Fat
    Med 15%
  • Saturates
    Low 10%
  • Sugar
    Low 15%
  • Salt
    Low 15%

% of adult’s reference intake | Carbohydrates per serving : 28g


  • 8 small potatoes {about 125g each)
  • 1 tbsp Co-op olive oil
  • 400g can chickpeas, drained and rinsed
  • 1 tsp smoked paprika
  • 125g sweetcorn
  • 4 spring onions, finely sliced
  • 1/2 tsp chilli flakes
  • 250g Co-op tomatoes, chopped
  • 50g Co-op Sunsoaked® Tomatoes, chopped
  • 2 avocados, peeled and destoned
  • Juice of 1 lime
  • Handful coriander
  • Vegan sour cream {optional)


  1. Preheat the oven to 200°C/fan 180°C/Gas 6
  2. Coat the potatoes with half the oil and roast in a tray for 40-45 mins or until tender
  3. Remove and leave to cool
  4. Meanwhile, put the chickpeas in a separate tray and toss with the paprika and remaining oil
  5. Roast for 25 mins, until crisp
  6. Set aside to cool
  7. Halve the potatoes lengthways and scoop out the middles, leaving a rim
  8. Mix together the sweetcorn, spring onion, chilli flakes, chickpeas and all the tomatoes
  9. Season to taste
  10. Spoon the veg mixture into the shells and top each with a spoonful of avocado, mashed with half the lime juice
  11. Squeeze over more lime juice and scatter over the coriander
  12. For the vegan sour cream, if using, whizz 100g sunflower seeds, 125ml water, 1 tbsp white wine vinegar, the juice of 1/2 lemon and 1 clove garlic
  13. Blitz for 1 min, or until creamy
  14. Thin with more water if necessary