B-well Potato Skin Nachos
(14 Jan 2022)

B-well Potato Skin Nachos
B-well Potato Skin Nachos

Recipe by Thando Manyoni
Serves: 4 
Time: 1hr 30mins

1,5kg potatoes
B-well Extra Virgin Olive Oil
1 tsp chili powder
1 tsp smoked paprika
1 avocado, mashed
1 tomato, diced 
½ red onion, diced 
Half a English cucumber, diced
1 tbsp sugar 
150g Gouda cheese, grated 
250g Crème fraiche

Preheat the oven to 180°C. 
Prick potatoes all over. Place in roasting tray season with salt, cover with foil and bake for 40 minutes or until tender. Cool for 10 minutes. Remove the foil, half the potatoes lengthways and scoop out the potato flesh into a bowl. Be careful not to scoop all the way to the skin. Cut each potato in half again to for quarters. Place on a large baking tray, drizzle with oil. Season well with salt, pepper, chilli powder and smoked paprika. Bake for 25 minutes or until golden and crisp. In the meantime, season the mashed avocado with salt and pepper, set aside. In a bowl combine the tomato, red onion and cucumber. Sprinkle sugar and some seasoning to take, set aside. Remove the potato skins from the oven once golden, top with cheese and return to the oven for 2 minutes to melt the cheese. Remove from the oven, plate with avocado, salsa and dollop on the crème fraiche. Serve

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