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Jamie says: 'These crispy potato skins will be an
absolute winner with the kids. They’re super- easy to prepare and can be scaled up or down depending on who you’re feeding – perfect for a half-term playdate lunch' See method
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Preheat the oven to gas 6, 200°C, fan 180°C. Scrub the potatoes, prick all over with a fork, then place on a large baking tray and bake in the oven for 1 hr or until golden and tender. Remove from the oven and leave to cool.
Finely slice the spring onions and coarsely grate the Cheddar. Halve and scoop out the soft potato into a bowl, leaving a 1cm border of potato around the edges of the skins. Mash the potato a little, then add the spring onions, smoked paprika and half the Cheddar. Season to perfection and mix well. Rub the skins with a little olive oil, then spoon the potato mixture back into the skins and sprinkle over the remaining cheese. Return them to the baking tray and bake for 25 mins or until golden and bubbling.
Meanwhile, finely dice the cucumber and tip into a serving bowl. Core the apples, then finely chop them and the tomatoes, and add it all to the bowl. Squeeze in the lime juice, drizzle in 1 tbsp extra virgin olive oil, add a pinch of seasoning and toss well.
Divide the crispy potato skins between your plates, dust with a little smoked paprika, spoon over the zingy salsa and serve with a dollop of yogurt, if you like.
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