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Jamie's loaded potato skins with zingy salsa recipe

Jamie's loaded potato skins with zingy salsa recipe

1 rating

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

  • Serves 4
  • 10 mins to prepare and 1 hr 20 mins to cook
  • 372 calories / serving
  • Healthy
  • Vegetarian
  • Gluten-free


  • 4 baking potatoes
  • 4 spring onions
  • 100g mature Cheddar
  • 1 tsp smoked paprika, plus extra for dusting
  • olive oil
  • 1 cucumber
  • 2 eating apples
  • 250g ripe tomatoes
  • 1 lime
  • extra virgin olive oil
  • 4 tbsp Greek-style yogurt (optional)

Each serving contains

  • Energy

  • Fat

    13g 19%
  • Saturates

    6g 30%
  • Sugars

    12g 13%
  • Salt

    1g 17%

of the reference intake
Carbohydrate 53.5g Protein 13g Fibre 5.8g


Jamie Oliver 155x255

  1. 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.

  2. 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.

  3. 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.

  4. 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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