Name: Potato skins with tomato salsa
Cook time: 70 min
Total time: 70 min
Yield: 4
Ingredients: Tomato salsa; 6 medium roma tomatoes, deseeded, chopped coarsely; 1 small red capsicum, chopped coarsely; 1 small red onion, chopped coarsely; 2 clove garlic, sliced thinly; 2/3 cup (160ml) bottled tomato pasta sauce; 1/3 cup (80ml) vegetable stock; 2 tablespoon red wine vinegar; 1 tablespoon brown sugar; 1/2 cup loosely packed fresh basil leaves, torn; 8 8 small potatoes, unpeeled; cooking oil spray; 1 teaspoon sea salt flakes; 1/2 teaspoon ground white pepper

Ingredients

Tomato salsa

6 medium roma tomatoes, deseeded, chopped coarsely

1 small red capsicum, chopped coarsely

1 small red onion, chopped coarsely

2 clove garlic, sliced thinly

2/3 cup (160ml) bottled tomato pasta sauce

1/3 cup (80ml) vegetable stock

2 tablespoon red wine vinegar

1 tablespoon brown sugar

1/2 cup loosely packed fresh basil leaves, torn

8 8 small potatoes, unpeeled

cooking oil spray

1 teaspoon sea salt flakes

1/2 teaspoon ground white pepper

Method

1.Preheat oven to 200°C (180°C fan-forced).

2.To make tomato salsa, combine all ingredients except for the basil in a large baking dish; roast, uncovered, for 50 minutes. Cool. Stir in basil.

3.Place potatoes in a separate medium baking dish; roast, uncovered, alongside tomato salsa, for about 50 minutes or until tender. Cool.

4.Cut each potato in half; carefully scoop out the flesh, leaving skins intact (reserve potato flesh for another use).

5.Place potato skins, skin side up, in a single layer on a wire rack over a baking dish. Spray with cooking oil spray for 2 seconds; sprinkle with salt and pepper. Roast, uncovered, a further 20 minutes or until crisp.

6.Serve potato skins with tomato salsa.

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Ingredients

Method

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