Recipes

All American Potato Skins with RedHot Salsa

All American Potato Skins with RedHot Salsa

Servings: 10
Prep time: 30 minutes
Cooking time: 30 minutes

Ingredients

  • 10 cooked jacket potatoes
  • 325g dry macaroni
  • 1.38 litres semi skimmed milk
  • 275g mature cheddar cheese, grated
  • 2 ½ tbsp French's Classic Yellow Mustard
  • 75g spring onions, chopped
  • 350g tomatoes, seeded and diced
  • 2 red onions, diced
  • 20g parsley, chopped
  • 2 tbsp Frank's RedHot Original Cayenne Pepper Sauce

Method

  1. Cut the jacket potatoes lengthways in half and scoop out the potato leaving about half a cm with the skin (you can use the potato for another recipe). Then lay the skins on a baking sheet.
  2. Place the macaroni and milk in a saucepan over a medium heat and bring to the boil. Reduce the heat and gently simmer for 7-10 minutes stirring occasionally until it thickens up.
  3. Remove from the heat and stir in the French's Classic Yellow Mustard, half the cheese and the spring onions.
  4. Spoon the macaroni cheese into the potato skins and scatter over the remaining cheese.
  5. Bake on 200°C for 15-20 minutes until golden and crisp.
  6. To make the salsa, combine the tomatoes with the onion, parsley, Frank's RedHot Original Cayenne Pepper Sauce and serve alongside the skins.
All American Potato Skins with RedHot Salsa
McCormick Flavour Solutions

Copyright © 2018, McCormick UK Ltd, All Rights Reserved.

Registered Office: Lochside House, Lochside Avenue, Edinburgh, EH12 9DJ
Company Reg No: 15262