Please create an account
or Log in to subscribe


or


Subscribe to our RSS feeds Follow us on Twitter Follow us on Facebook Subscribe to our RSS feeds Watch us on Youtube View us on Instagram

Cheesy Potato Skins with Kale & Salsa

This summer-inspired comfort food will tick all the boxes, when it comes to the perfect, weeknight meal.

Cheesy Potato Skins with Kale & Salsa

Serves 4

4 large potatoes, scrubbed
5 kale leaves, stems removed
2 tsp olive oil
½ tsp ground cumin
1 clove garlic, finely chopped
1 cup grated vintage cheddar
2 spring onions, thinly sliced
sour cream, to serve

Tomato Salsa
450g medley tomatoes
1 tbsp lime juice
1 tbsp olive oil
1 green chilli, finely chopped

Preheat oven to 180°C. Pierce potatoes; wrap in foil. Place on a baking tray. Bake for 1 hour 30 minutes. When potatoes are cool, halve and scoop out flesh, leaving a 1cm layer of potato on the inside. Reserve flesh.

Meanwhile, shred kale leaves. Heat oil, cumin and garlic in a frying pan. Cook, stirring, for 30 seconds. Add kale and ¼ cup of water. Season. Cook, stirring, for 2 to 3 minutes, or until water has evaporated. Allow to cool. Combine with cheddar and half of reserved potato flesh.

To make the tomato salsa, slice half the tomatoes finely and halve others; place in a bowl. Add all ingredients and toss. Season. Refrigerate.

Fill potatoes with kale mixture. Place skin side down on a preheated chargrill pan. Cook for 5-7 minutes. Cover; cook for another 2 minutes.

Top potato skins with spring onion and a spoonful of sour cream. Serve with salsa.

Share on Facebook Pin on Pinterest Share by Email

Post a Comment

© MiNDFOOD 2013. All Rights Reserved

Web Design Sydney