- 500g Pink Fir potatoes, parboiled
- 45ml (3 tbsp) olive oil
- Maldon Sea Salt and freshly ground black pepper, to taste
- 2,5ml (½ tsp) garam masala
- 2,5ml (½ tsp) dried chilli flakes
- To serve
- tomato salsa
- sour cream
- fresh chives, chopped
- crispy pancetta or bacon
Preheat the oven to 220°C.
Thickly peel the potato skins from the potatoes and place on a greased baking tray. Drizzle the skins with olive oil and spices, and bake until golden and crisp, turning the skins halfway through the cooking process, 15 – 20 minutes.
Serve with tomato salsa, sour cream and chives.
Cooks tip: Add a small handful of strong Cheddar to the potato skins while baking for cheesy skins. Save the potato flesh for roasting or mashed potatoes, or add to casseroles and stews.