Flavor Loaded Potato Skins

Yield: serves 4
Active time: 1 hour
Total time: 3 hours


For the potato skins
5 medium russet potatoes
3 tablespoons butter, melted

For the fajita chicken
3 tablespoons lime juice
3 tablespoons olive oil
1/2 teaspoon garlic powder
1 teaspoon ground cumin
1 teaspoon dark brown sugar
1/2 teaspoon salt
2 chicken breasts, skinless, each cut into 3-4 large pieces
1 large red bell pepper, cut into strips
1 large green bell pepper, cut into strips
1 large white onion, cut into strips

For the salsa
3 medium tomatoes, diced
½ white onion, diced
4 serrano chilli in escabeche / pickled serranos, sliced
2 tablespoons cilantro, finely chopped
1 lime, juice only
1 tablespoon olive oil
¼ teaspoon salt

For the guacamole
½ white onion, diced
2 fresh serrano chilli, sliced
2 tablespoons cilantro, finely chopped
1 lime, juice only
¼ teaspoon salt
2 medium tomatoes, diced
3 ripe avocados, roughly chopped

Tomato salsa
2 cups shredded cheddar / mozzarella mix
1 cup sour cream
2 limes
2 tablespoons cilantro


For the fajita chicken
Whisk together the marinade ingredients and add the chicken strips, peppers and onion. Mix well, then cover and refrigerate for 2-3 hours, or overnight.

Preheat the oven to 350F. Bake the potatoes for one hour, or until cooked through and soft in the middle. Remove from the oven and leave to cool enough to handle, about 15 minutes. Slice each potato in half and scoop out most of the flesh, leaving about ¼ inch of potato inside the skins. Brush the inside of the skins with melted butter and put back into the oven for 10-15 minutes to crisp up.

Make the salsa
Put the tomatoes, onion, serrano chilli, cilantro, lime, olive oil and salt into a small mixing bowl and stir until well mixed.

Make the guacamole
Put the onion, serrano chilli, cilantro, lime juice and salt into a pestle and mortar and mash into a chunky paste. Add the tomatoes and avocados and mix into a chunky guacamole.

To cook the chicken fajita mix
Heat a frying pan. Add the chicken strips, peppers, onion and cook for 5 minutes, turning occasionally, continue cooking until the peppers and onions are charred and starting to soften.

Load up the potato skins
Slice the cooked chicken into bite size pieces, and load up each skin with the chicken fajita mix. Top with grated cheese and heat under a hot grill until bubbling. Top the skins with sour cream, guacamole, salsa and coriander, then serve with extra sour cream for dipping.