Potato skins with spicy tomato sauce

ServeS 8–10

Ingredients:

4 large baking potatoes

1–2 tbsp olive oil

sea salt and freshly ground black pepper

6 ripe tomatoes, roughly chopped

pinch of cayenne pepper

small handful of fresh flat-leaf parsley, finely chopped

2/3 cup sour cream

Method:

1 Put the potatoes in the microwave, and cook on full power for 3–4 minutes until softened. (Alternatively, rub the potatoes with a little olive oil, and bake in a preheated 400°F (200°C) oven for about 1 hour, until soft when pierced with a knife.) Set aside until cool.

2 Preheat the oven to 400°F (200°C). Once the potatoes are cool, quarter each one, and scoop out the flesh, leaving a thin layer of flesh in the skin to make a shell. Put the skins hollowside up on a baking sheet, and drizzle with the olive oil. Sprinkle over a pinch of sea salt.

3 Mix together the tomatoes, cayenne, and parsley, and season with sea salt and black pepper. Spoon a little of the mixture into each potato skin. Bake in the oven for 15–20 minutes, until the skins are golden and crispy. Top each of the potato skins with some sour cream and serve on a large plate.

Potato skins with spicy tomato sauce