Spicy Potato Skins

Serves 2


½ tsp Garlic salt

½ tsp Cumin

½ tsp Paprika

½ tsp Cayenne chilli pepper

4 Smoked bacon rashers, all fat removed, sliced into small pieces (p)

4 Floury potatoes, cut into quarters

60g Cheddar, grated (2Hea/2= 1Hea per person)

S & P


Part boil the potatoes until the flesh is soft, remove & allow to cool, remove the flesh & save for another meal.

Fry the bacon until crisp, set aside.

In a small dish, mix all the spices together.

Place the skins in an oven-proof dish, sprayed with frylight, add spices to the skins, cook in a pre-heated oven at 180C until the skins start to brown, remove from the oven, add the bacon & cheese, return to oven & let the cheese melt, remove and serve while hot.