Cheesy Potato Skins with Kale & Salsa


Cheesy Potato Skins with Kale & Salsa
These Cheesy Potato Skins with Kale & Salsa are the perfect summer-inspired comfort food. They are sure to tick all the boxes when it comes to the perfect weeknight meal.

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.


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