Loaded potato skins

Crispy baked potato skins loaded with smoky paprika beans, a fresh tomato, pepper and spring onion salsa, and melted reduced-fat Cheddar. A fun, nacho-style supper for two.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat your oven to 200°C/fan 180°C/gas 6. Bake the potatoes for 1 hour until soft. Set aside to cool.

Step 2

Put the beans in a bowl with the paprika and 1–2 tbsp water, then roughly crush. In another bowl, mix the tomatoes, peppers, spring onions and lime juice, and season.

Step 3

Halve the potatoes. Scoop the insides into a bowl, leaving a thin layer of potato on the skins, then cut each skin in half again (you can chill or freeze the scooped-out potato for mash or fishcakes). Put the skins on a non-stick baking tray, spray with low-calorie cooking spray and return to the oven for 15–20 minutes to crisp.

Step 4

Fill the skins with the beans and salsa, and divide over the cheese. Bake for 5 minutes to melt. Scatter with the coriander and enjoy.