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These delicious tasty crispy twice baked potato skins are a real date night treat, or special sharing lunch with friends.

They are very easy to make and could be prepared in advance, then re- cooked later. We enjoyed ours with chargrilled butterflied chicken breasts seasoned with the fajita spice mix, which all went very well with the Avocado and Red Onion Salad.

Serves 2

2 baking potatoes

1 avocado, stoned, peeled, halved and sliced

1 small red onion, halved and finely sliced

2 limes, zested and juiced

1tbs olive oil

75g mature cheddar cheese, grated

2tsp fajita spice mix

4 spring onions, finely sliced

½ small bunch of coriander, leaves picked and stalks chopped

Soured cream, to serve

Method

Preheat the oven to 200c, gas 6, 400f

Prick the baking potatoes, place them on an oven proof baking sheet and cook for 1 hour or until tender,

Toss the avocado and onion with the lime zest and juice and the oil.

Halve the potatoes and scoop the flesh into a bowl.

Mash the potato flesh with the cheese, fajita spice mix, most of the spring onions and the coriander stalks. Spoon the filling into the crisp potato skins, top with the grated cheese and put them back in the oven for another 15 minutes or until golden brown and crispy.

Top with the coriander leaves, the remaining spring onions and some soured cream.

Serve with the avocado and onion salad.