Sour cream, to serve
Avocado salsa1 avocado
1 Using a fork, prick each potato several times. Place directly onto oven shelf.
2 Cook in a hot oven (200C) for about 50 minutes, or until tender. Remove. Cool.
3 Cut potatoes into quarters. Scoop out most of the flesh, leaving a 1/2cm-thick shell.
4 Combine paprika, garlic, salt and oil in a large bowl. Add potato skins. Toss gently to coat. Arrange in a single layer, skin-side down, on a wire rack over a slice pan.
5 Cook in a hot oven (200C) for about 30 minutes, or until crisp and brown.
6 To make salsa, mash avocado with juice. Stir in remaining ingredients. Garnish with coriander.
7 Serve potato skins with salsa and sour cream.
- Potatoes can be prepared several hours in advance. Refrigerate until ready to pop into the oven to crisp.
- Keep the scooped out potato flesh and add to mince mixture when making rissoles or meatballs. Or add to soups to thicken slightly.
- For a delicious dipping sauce, try mixing sour cream with sweet chilli sauce and a little honey.