Difficulty: Easy | Prep: 15 min | Cook: 55 min | Total: 70 min | Serves: 4 | Dietary: Gluten-Free, Vegetarian
These are built for a winter footy snack plate: crisp potato skins, melted cheddar, sour cream, and a proper hit of Chooki's Original Chicken Salt. It gives the skins that hot-chip flavour without needing a deep fryer.
Heat the oven to 200C fan-forced. Prick the potatoes with a fork, put them on a tray, and bake for 45 minutes until tender. Let them cool for 10 minutes, then halve them and scoop out the middle, leaving about 1cm of potato inside each skin.
Brush the potato skins all over with olive oil. Sit them cut-side up on a lined tray, sprinkle with Chooki's Original Chicken Salt, and bake for 12 minutes until the edges start to crisp.
Divide the cheddar between the skins and bake for another 8 minutes, or until the cheese is bubbling and the potato edges are golden.
Finish with sour cream, chives, and a little cracked pepper. Serve hot while the edges are still crunchy.
Tip: Keep the scooped-out potato for mash, fish cakes, or a quick breakfast hash the next day.
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