Loaded Potato Skins - cooking recipe

Ingredients

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

Preparation

Preheat oven to 400\u00b0F. Line a baking tray with parchment paper.
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.
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.
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.
Serve potato skins with warm salsa and sour cream.