Mexican spud skins

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.

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