Difficulty: Easy | Prep: 10 min | Cook: 45 min | Total: 55 min | Serves: 4 | Dietary: Gluten-Free, Vegetarian
These potato skin boats are proper couch food for a cold July night, crisp around the edges and loaded with cheese, beans and a little heat. Chooki's Chilli Chicken Salt goes on the skins before the second bake, so the chilli sticks to the potato instead of sitting at the bottom of the tray.
Heat the oven to 220C fan-forced. Prick the potatoes with a fork, microwave them for 8 minutes, then rub with olive oil and bake for 25 minutes until the skins feel crisp.
Let the potatoes cool for 5 minutes, then halve them lengthways. Scoop out the middle, leaving about 1cm of potato inside each skin, then sprinkle the cut sides with Chooki's Chilli Chicken Salt.
Mix the black beans, capsicum and half the spring onion in a bowl. Spoon into the potato skins, top with cheddar, then bake for 10 to 12 minutes until the cheese is bubbling and the edges are golden.
Dollop with sour cream, scatter over the rest of the spring onion and add parsley if using. Serve hot while the skins still have a bit of crackle.
Tip: Save the scooped potato for breakfast hash. It crisps up quickly in a hot pan with another pinch of Chooki's Chilli Chicken Salt.
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