Loaded Potato Skins

• 6 None equal-sized medium potatoes
• None None cooking oil spray
• 3 tbsp butter, melted
• 1 cup cheddar cheese, shredded
• 1 tbsp finely chopped fresh chives
• None None sour cream, to serve
• None None For The Salsa
• 2 tsp vegetable oil
• 1 None medium onion, finely chopped
• 2 cloves garlic, crushed
• 1 None yellow or orange pepper, deseeded, finely chopped
• 2 cups cherry tomatoes, halved
• 2 tsp tomato paste

1. Preheat oven to 400u0b0F. Line a baking tray with parchment paper.
2. Scrub potatoes and pat dry with paper; towels and pierce all over with a fork. Place on prepared tray and spray with oil. Bake for 50-55 mins or until tender. Remove from oven and set aside to cool.
3. Cut each potato in half. Using a small spoon, hollow out center of each potato, leaving shell 1/4 inch thick. Cut into thick wedges. Place on baking tray in a single layer. Brush generously with butter and bake for 15-20 mins or until golden brown. Top with cheese and chives and bake for 3-4 mins or until golden and bubbly.
4. For the salsa, in a medium saucepan, heat oil over a medium heat. Add onion and cook and stir for 5 mins or until soft. Add garlic, pepper and tomatoes and cook and stir for 1 min or until fragrant. Add tomato paste and 1-2 tbsp water and simmer for 10-12 mins or until pulpy. Season with salt and pepper.
5. Serve potato skins with warm salsa and sour cream.

potatoes, cooking oil spray, butter, cheddar cheese, fresh chives, sour cream, salsa, vegetable oil, onion, garlic, orange pepper, cherry tomatoes, tomato

Taken from recipes-plus.com/api/v2.0/recipes/24251 (may not work)