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Baked potatoes with chipotle-lime butter recipe

Baked potatoes with chipotle-lime butter recipe

46 ratings

Filled with a hot and zesty chipotle-lime butter, these baked potatoes make for a great lunch or dinner. Serve with grilled meat or salmon for a full-course meal. See method

Ingredients

  • 4 x 250-275g Tesco Finest red potatoes, scrubbed
  • 2 tsp olive oil
  • ½ tsp flaky sea salt
  • 40g salted butter, softened
  • 20g chives, finely snipped
  • 1 tsp chipotle chilli paste
  • 1 lime, zest finely grated, plus 1 tbsp juice
  • 4 spring onions, trimmed, cut into thirds and finely shredded lengthways
If you don't have any limes, try a lemon instead

Each serving contains

  • Energy

    1250kj
    301kcal     15%

  • Fat

    10g 15%

  • Saturates

    6g 29%

  • Sugars

    2g 2%

  • Salt

    1g 16%

of the reference intake
Carbohydrate 43.7g Protein 5.8g Fibre 3.4g

Method

  1. Preheat the oven to gas 6, 200°C, fan 180°C. Pierce the potatoes several times with a skewer or sharp knife and rub with the oil and salt. Transfer to a baking tray and bake for 10 mins. Reduce the heat to gas 5, 190°C, fan 170°C and cook for a further 1 hr or until tender in the centre when pierced.
  2. Meanwhile, mix the butter with most of the chives and all the chipotle paste and lime zest and juice, beating it all together. Season with pepper; set aside.
  3. Cut a cross in the top of each baked potato and squeeze gently (using a tea towel) to open up the cross a little. Spoon some of the butter into the centre and top with the spring onions and remaining chives. Serve with grilled meat or salmon.

See more Potato recipes

Freezing and defrosting guidelines

Freeze the butter only. In order to enjoy optimum flavour and quality, frozen items are best used within 2 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

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