4 large potatoes
3 tomatoes, diced
1/2 tin kidney beans, drained
10 slices cucumber
2 spring onions, diced
2 tablespoons olive oil
1 small bell pepper, diced
1 tablespoons fresh corriander
1 tablespoons lime juice
1 small jalapeno pepper, diced
pinch of salt
100g cheddar cheese, grated
Preheat oven to 200 degrees C (Gas Mark 6).
Wash the potatoes thoroughly; pierce with the tip of a knife and bake directly on the oven rack until tender, about 45 minutes. Let cool.
Meanwhile, make the salsa: In a bowl, combine the tomato, kidney beans, cucumber, spring onion, 1 tablespoon olive oil, bell pepper, corriander, lime juice and jalapeno; add salt to taste.
Halve the potatoes lengthwise and, using a teaspoon, carefully remove all but a small layer of the potato; leaving the skin intact.
Reserve the insides of the potatoes for another use.
Brush the inside of the potato shells lightly with 1 tablespoon olive oil.
Preheat the grill.
Place the potato skins scooped side up under the grill for 5 minutes, turn the skins over and grill on the other side for 1 minute.
Spoon the potato salsa mix into the potato skins dividing it evenly.
Sprinkle with the cheese dividing it evenly.
Grill the skins again just until the cheese is melted.
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