Cheesy chipotle potato skins
- 8 small baking potatoes, pricked with a fork
- 2 tsp olive oil
- 150ml sour cream
- 2 tbsp Chosen by you Chipotle Paste
- 3 spring onions, sliced
- 1 tbsp Worcestershire sauce
- 175g mature Cheddar, grated
Pre-heat the oven to 200C/180C Fan/Gas 6. Rub the potatoes with the oil and bake for 1 hour. Allow to cool slightly. Halve and scoop out the flesh into a bowl, leaving about 1cm inside the skins.
Mix the sour cream with the chipotle paste. Stir into the potato flesh with the spring onions, Worcestershire sauce and most of the cheese. Spoon this back into the skins.
Put on a baking tray and sprinkle on the remaining cheese. Bake for 25 minutes until golden.