All American Potato Skins with RedHot Salsa
Food
Main Courses
Quick Meals
Starters
Vegetarian
French’s
Prep: 30 minutes
Cook: 30 minutes
4 Servings
Ingredients
4 jacket potatoes, cooked
125g dry macaroni
550ml semi-skimmed milk
1 tbsp French’s Classic Yellow Mustard
110g mature cheddar cheese, grated
150g tomatoes, seeded & diced
1 small red onion, diced
2 tbsp parsley, chopped
2 tsp Frank’s RedHot Original Cayenne Pepper Sauce or Chilli ‘n Lime
Method
- Halve the potatoes lengthways and scoop out the flesh leaving ½ cm with the skin - keep the potato flesh to use as mash another day - lay the skins on a baking sheet
- Preheat the oven to 200°C
- Place the macaroni and milk in a saucepan and bring to the boil. Reduce the heat and gently simmer, stirring occasionally to prevent it sticking, for 7-10 minutes until just cooked and thickened. Remove from the heat and stir in the mustard, half the cheese and the spring onions
- Spoon the mixture into the potato skins, scatter over the remaining cheese. Bake for 15-20 minutes until golden and crisp
-
Combine the tomatoes with the onion, parsley and sauce and serve with the skins
