Fajita potato skins

Fajita potato skins
Baked potatoes, but with a Mexican twist.
Serves 2  / 
Prep 35 mins  / 
Cook 1 hour


2 large Co-op baking potatoes

1 tbsp Co-op olive oil

1 onion, thinly sliced

1 red pepper, deseeded and thinly sliced

200g Co-op 5% fat British lean beef steak mince

1/2 tsp paprika

Pinch chilli flakes

Handful coriander, chopped (optional)

30g Co-op Irresistible Somerset vintage Cheddar, grated

Freshly ground black pepper

2 handfuls Co-op rocket


1. Preheat the oven to 200°C/fan 180°C/Gas 6

2. Prick the potatoes all over and bake for 1 hour, or until cooked through and crisp

3. Meanwhile, heat the oil and fry the onion and red pepper until softened, then remove and set aside

4. Brown the mince, sprinkle in the spices and cook for 1-2 mins. Return the veg to the pan along with most of the coriander, if using, and cook for 1-2 more mins

5. Remove the potatoes from the oven and set aside until cool enough to handle

6. Cut in half and scoop out the insides (you can use these for our mash recipe, overleaf)

7. Fill each skin with the beef and veg mixture, then top with the cheese and bake until melted

8. Serve sprinkled with black pepper and the rest of the coriander, with the rocket on the side