Mini Potato Skins with Tomato & Sweetcorn Salsa

Name: Mini Potato Skins with Tomato & Sweetcorn Salsa
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: Serves 4–6
Ingredients: 500 g/1¼ lb new potatoes; 115 g/4 oz/1 cup vegan Cheddar-style cheese, grated; 1–2 tbsp olive oil; 200 g/7 oz can of sweetcorn, drained; 1 tbsp extra virgin olive oil; vegan mayonnaise, to serve; 4 tomatoes, finely chopped; salt and ground black pepper; salt and ground black pepper; 4 spring onions/scallions, trimmed and finely chopped; 4 spring onions/scallions, trimmed and finely chopped

Preparation info

Serves
4–6

Difficulty
Easy
Ready in
1 hr 5

Appears in

Vegan Kids

By Heather Whinney

Published 2021

About

These mini skins are perfect for snacking, packed lunch or for party food, since they can be eaten hot or cold. Using small potatoes cuts down on the cooking time, as well as making them a better size for sharing.

Ingredients

500 g/1¼ lb new potatoes
1–2 tbsp olive oil

Snack
Vegan
Gluten-free
Microwave

Method

Preheat the oven to 200°C/400°F/Gas 6. Prick the potatoes and toss them in 1 tbsp olive oil, put on a baking sheet, and

Ingredients

Method

Photos