Mexican spud skins

Smothered in tomato salsa, sour cream and chilli.
mexican spuds
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Recipe from: January 2012
Preparation time: 20 min
Cooking time: 1h 15 min


  • 8
    medium size potatoes
  • 1
    sea salt
  • 3
    cooking oil
  • 1
    Tin All Gold Mexican Style tomatoes
  • Fresh rocket for serving
Servings: Change Serving


Preheat oven if you are using this method to 180 C.
Wash and dry all the potatoes under cold water. Use a kebab stick and prick all the potatoes and if you are using the conventional oven, rub the potatoes with a little oil, sprinkle with sea salt and then place on a baking sheet and bake at 180 C for one hour or until the potatoes are cooked.

If you are using the Air Fryer, place the potatoes in batches of 4 into the basket of the Air Fryer and bake on 160C for 50 minutes to an hour.

If you can fit more than 4 potatoes in your Air Fryer, please do.

Once the potatoes are cooked, allow to cool down for about 5 minutes and then use a sharp knife to quarter all the potatoes. With a teaspoon, scrape out most of the potato flesh leaving you with 32 thick spud skins.

Place back in the oven, drizzle with a little oil and bake until the spud skins are golden brown in color and crunchy.
When you make them in the Air Fryer, place all the spud skins in the basket and drizzle with a little oil.

Bake for about 15 minutes, check and if you need to bake some more, just push the basket back in and finish the process.
In the meantime, warm up the  tomatoes and plate up with each person getting a little bowl with tomato, a little bowl of sour cream and some lettuce.
If you need more heat, add some chopped chili.

Reprinted with permission of My Easy Cooking.

To visit My Easy Cooking’s blog, click here.


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