Potato skins with tomato salsa
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
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.
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