Loaded potato skins
https://www.coop.co.uk/recipes/loaded-potato-skins
Fully loaded potato skins with a kick of chilli
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Feeds
8
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Ready in
1 hour
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 28g
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Ingredients
- 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)
Method
- Preheat the oven to 200°C/fan 180°C/Gas 6
- Coat the potatoes with half the oil and roast in a tray for 40-45 mins or until tender
- Remove and leave to cool
- Meanwhile, put the chickpeas in a separate tray and toss with the paprika and remaining oil
- Roast for 25 mins, until crisp
- Set aside to cool
- Halve the potatoes lengthways and scoop out the middles, leaving a rim
- Mix together the sweetcorn, spring onion, chilli flakes, chickpeas and all the tomatoes
- Season to taste
- Spoon the veg mixture into the shells and top each with a spoonful of avocado, mashed with half the lime juice
- Squeeze over more lime juice and scatter over the coriander
- 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
- Blitz for 1 min, or until creamy
- Thin with more water if necessary
