Name: Moroccan Baked Potato Skins
Yield: Serves 4
Ingredients: ½ teaspoon ground cinnamon; ¼ teaspoon turmeric; ½ teaspoon ground coriander; 650 g (1 lb 6 oz) large floury potatoes; 100 ml (3½ fl oz) olive oil; 1 tablespoon good-quality harissa paste; ½ teaspoon ground cumin; 2 garlic cloves, crushed; 75 g (3 oz) Cheddar cheese, grated; Salt and freshly ground black pepper

Preparation info

Serves
4

Difficulty
Easy

Appears in

A Passion for Potatoes

By Paul Gayler

Published 2010

About

Here’s a tasty snack with a spicy touch, although it’s not really authentically Moroccan - I like to sprinkle some grated Cheddar over the potato skins during the final few minutes of cooking.

Ingredients

650 g (1 lb 6 oz) large floury potatoes
100

Method

Preheat the oven to 220°C/425°F/gas mark 7. Cut the skin off the potatoes so it is about 2cm (¾ in) thick, wash it thoroughly and dry well. Place in a large baking dish.

Mix together all the remaining ingredients except the cheese, pour over the skins and toss well together. Pl

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Ingredients

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