This recipe uses skins from potatoes that have either been baked or roasted whole with their skins on for making mash or gnocchi. You can also just use peelings from uncooked potatoes.
- 1 kg large potatoes (King Edward, Sebago), baked in their jackets, flesh scooped out, skins reserved
- 60 ml (¼ cup) extra virgin olive oil
- 150 g crusty hard cheese (like cheddar or tasty)
- sour cream or thick yoghurt, to serve (optional)
Overripe tomato salsa
- 3 overripe tomatoes
- 1 onion, quartered
- 4 garlic cloves
- 2 jalapeno chillies
- ½ tsp smoked paprika
- 400 g can black beans, drained and rinsed
- 2 overripe avocados
- 1 bunch coriander, stalks and leaves separated
- 1 - 2 limes, juiced
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
- Preheat the oven to 220˚C. Toss the potato skins in the oil, then place on a baking tray and roast for 25 minutes or until crisp.
- Meanwhile, for the tomato salsa, place the tomatoes, onion, garlic and chilli on another baking tray lined with baking paper and roast underneath the potatoes until golden and tender.
- For the guacamole, finely chop the coriander stalks and half the leaves, then combine with the remaining ingredients, season with salt and pepper.
- After 25 minutes, scatter the potatoes with the cheese and bake for another 5 - 10 minutes or until very crisp and golden.
- Remove both the potato skins and tomato tray from the oven. Squeeze the roasted garlic out of their skins into a food processor along with the other remaining tomato tray ingredients and blitz to combine. Season with salt and paprika. Transfer to a bowl and stir through the beans.
- Serve the potato skins with tomato salsa, guacamole, remaining coriander leaves and sour cream.
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Photography by Adam Liaw.