Potato skins with tomato salsa

When cooking potato skins, make sure you reserve the inner flesh for use in another yummy recipe. Click here for our sweet and crunchy potato skins with tomato salsa.


Ingredients

• 8 small (960g) potatoes, unpeeled
• cooking oil spray
• 1 teaspoon sea salt flakes
• ½ teaspoon ground white pepper
• tomato salsa
• 6 medium (450g) egg tomatoes, seeded, chopped coarsely
• 1 small (150g) red capsicum,
• chopped coarsely
• 1 small (100g) red onion,
• chopped coarsely
• 2 cloves garlic, sliced thinly
• 2/3 cup (160ml) bottled tomato pasta sauce
• 1/3 cup (80ml) vegetable stock
• 2 tablespoons red wine vinegar
• 1 tablespoon brown sugar
• ½ cup loosely packed fresh basil leaves, torn

Preparation method

Preheat oven to 200°C (180°C fan -forced).
Tomato salsa
Combine tomato, capsicum, onion, garlic, pasta sauce, stock, vinegar and sugar in a large baking dish; roast, uncovered, for 50 minutes. Cool. Stir in basil.
Place potatoes in a separate medium baking dish; roast, uncovered, alongside Tomato Salsa, for about 50 minutes or until tender. Cool.
Cut each potato in half; carefully scoop out the flesh, leaving skins intact (reserve potato flesh for another use).
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.
Serve potato skins with Tomato Salsa.

Source:

http://food.ninemsn.com.au/recipes/ipotato/8349841/potato-skins-with-tomato-salsa