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Tex Mex Skins and Avocado Salsa

Tex-Mex Skins & Avocado Salsa

A delicious Tex-Mex Skins and Avocado Salsa recipe taken from the Healthier Comfort Food Cookbook.


5/5

2 servings

25 mins

Tex Mex Skins and Avocado Salsa

Ingredients

Baking potatoes 3 (approx. 200g/7oz each)

Olive oil spray

Salt flakes and freshly ground black pepper

Fajita seasoning ½ tsp

Reduced fat Cheddar cheese 50g (2oz), grated

Avocado 1

Lime 1, juice from ½, the other ½ cut into 4 wedges

Tomato 1 large

Spring onions 2, trimmed and finely chopped

Pickled jalapeño peppers 25g (1oz), drained and chopped

Instructions

1

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.

2

Reset the oven to 220°C/200°fan/Gas 7. Line a baking tray with non-stick baking paper.

3

Cut the potatoes in half lengthways and then in half again, to make four wedges. Carefully slice out the middle portion of cooked potato from each wedge, leaving about 1cm (½in) attached to the skin. Arrange the skins on the baking tray. Lightly spray with oil, season with salt and pepper and dust with the fajita seasoning. Bake for 20 minutes.

4

Sprinkle with the cheese and return to the oven for 5–10 minutes until the cheese has melted and the potato skins are crisp.

5

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.

6

To serve, sprinkle the potato skins with the remaining spring onion and serve with the avocado salsa and lime wedges.


Cook’s Tips

Bake the potatoes up to 2 days in advance. Keep them (whole) in the fridge then prepare as above when ready to serve. Leftover cooked potato can be used in the recipe on page 116, or to make pie toppings, added to soups to bulk them out or mixed with fish or cooked vegetables to make grilled or baked ‘cakes’.

Nutrition Per Serving

Fibre
4.9g

Salt
1.6g

Sugar
0g

Fat
16.3g of which 5g saturated

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I look after communications and marketing at Dairy Diary. I’m a busy mum and love home baking and cooking for my family. In my spare time I enjoy visiting the theatre, eating out with friends and exploring the great outdoors!

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