Cajun cheese potato skins with tomato and red onion salad
Flavour is more than skin deep when it comes to this platter of crispy potato skins
| PREP TIME | 20 m |
|---|---|
| COOK TIME | 1h : 20m |
| SERVES | 4 |
Home-made Cajun seasoning in a pestle and mortar, grind together to a powdery consistency
2 tbsp ground paprika
2 tbsp cayenne pepper
1 tbsp black pepper
2 tbsp garlic granules
2 tbsp onion flakes
1 tbsp dried oregano
1 tbsp dried thyme
1 tbsp salt
This seasoning can be stored in an airtight jar for up to 3 months.
For the potato skins
4 baking potatoes
Oil, for brushing
2 tbsp Cajun seasoning mix
8 thin slices of Cheddar cheese, cut in half
For the salad
4 plum tomatoes
2 cloves garlic, peeled and finely chopped
1 red onion, finely chopped
1 tbsp vinegar
4 tbsp extra virgin olive oil
salt and pepper, to taste
1 head radicchio (Italian chicory)
1. Preheat oven to 200⁰C. Spear a metal skewer through each potato (this speeds up cooking process by about 20 minutes) and bake for 1 hour or until tender.
2. Remove potatoes from oven and set aside to cool slightly. Turn oven up to 225⁰C, gas mark 7. Remove skewers and cut each potato into 6 wedges.
3. Brush each wedge with a little oil, dust both sides with Cajun seasoning. Put wedges on baking sheet and return to oven for further 15-20 minutes, until crispy and golden.
4. Slice tomatoes thinly and place in a shallow dish with garlic and onion. Whisk vinegar and olive oil together, season to taste, then drizzle over tomato salad. Set aside. Break radicchio into small pieces, cover and set aside.
5. Remove potato wedges from oven and turn oven off. Arrange slices of cheese over wedges and return to warm oven for 3-4 minutes, or until the cheese has melted.
6. Divide potato wedges between 4 serving plates with a large spoonful of salad and large handful of radicchio.
7. Season with grinding of pepper before serving.
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