Chipotle Potato Skins, Blue Cheese Dip & Avocado Salsa

Potato skins, particularly when ‘fully loaded’ can be grim. I’ve come across one too many chewy potato boats harbouring a glob of rubbery cheddar and a smattering of flaccid bacon bits. No, thank you.

I’ve taken a slightly different approach to skins by baking and scooping out the potato flesh as usual, but then brushing them with a paste made from oil, salt and chipotle flakes before re-baking them briefly. This maximises crispness on the outside and leaves them coated in a salty, smoky chipotle crust. The top part has a thin layer of soft potato, which I topped with a blob of blue cheese dip and lime-heavy avocado salsa.

We ate them on New Year’s Eve as nibbles presented like this, but you could of course just make a pile of skins and serve the dip and salsa alongside. They’re like the best crisps ever. They were so addictive I nearly spoiled my appetite for the rest of the meal but then the rest of the meal was rib-eye with Béarnaise followed by chocolate cake so, you know, I struggled on…

Chipotle Potato Skins with Blue Cheese Dip and Avocado Salsa (makes 16)

For the potato skins

4 baking potatoes
Chipotle flakes
Salt
Oil (e.g. vegetable or groundnut)

Prick the potatoes and place directly on the oven shelf at 200c for about 1.5 hours or until cooked through. When they’re cooked, cool a little and then cut in half. Scoop out the flesh from each potato, leaving a thin layer inside each skin. Cut each potato skin in half lengthways.

Mix together 1 tablespoon cooking oil with 1 tablespoon chipotle flakes and about half a tablespoon of salt. Brush this paste onto both sides of each skin. Arrange the skins on a baking tray and put back in the oven at 200C for 15 minutes. When ready, top with the blue cheese dip and salsa.

For the blue cheese dip

150-200g blue cheese
200ml sour cream
1 clove garlic, crushed
1 tablespoon lemon juice (ish)
1 teaspoon mustard (I used sweet American mustard)
1 tablespoon chives, snipped with scissors

Make sure the garlic is well crushed then mix with all the other ingredients. Add some black pepper. It may need a little salt.

For the Avocado Salsa

1 avocado, finely diced
Small handful coriander leaves, picked and finely chopped
2 spring onions, finely chopped
Juice of 1 lime

Mix the spring onions, coriander and avocado together, then squeeze in half the lime juice. Season with salt and pepper then taste and decide if you want more lime juice.

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31 thoughts on “Chipotle Potato Skins, Blue Cheese Dip & Avocado Salsa

  1. Yumster
    I was lucky enough to go on a tomasina Miers cooking course last year where we made chipotle en adobo (you’ve featured the recipe too) & since then I can’t get enough of that hot smoky flavour… Did you buy your chipotle flakes local?

  2. I was going to ask what you did with the leftover potato too. Suspect I’d have just melted loads of butter into it and eaten it with a spoon ;)

    These look lovely; we had potato skins leftover at Christmas from baking potatoes for mash and we just sprinkled the skins with salt and scoffed the lot then and there. Wish i’d seen these earlier!

  3. looks yum! heard alot about these, but never got down to making them! there’s a blog that i used to visit quite a bit, called Closet Cooking, and he does quite a few variations on it which all look yummy!

  4. Happy New year Helen! This is just what I need. Must try esp loving the spiced chipotle kick with the creamy blue cheese. Do you think I could use chipotle sauce over the skins? I might consider gate crashing your party for the food. Hehe x

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