SPRING ONION AND CELERY LOADED POTATO SKINS
- Heat oven to 200C/Gas 6.
- Prick the potatoes a few times with a fork.
- Combine oil with a good pinch of salt and pepper and roll the potatoes in it one at a time.
- Bake in the oven for 1 hour until crisp on the outside and soft in the middle.
- Leave to cool.
- Once cool enough to handle, cut the potatoes in half and scoop out the centre.
- Use a fork to mash the potato in a bowl with the sour cream and cheddar then stir in the spring onions and celery and season.
- Load the mash mixture back into the skins, sprinkle with a pinch of smoked paprika and grill until the tops start to brown.
- Toss the mixed leaves in a little olive oil, season and serve.
Author: www.lovethecrunch.com