Loaded Mexican Spuds

Step 1: Preheat oven to 220 C (200 C fan-forced) and line an oven tray with baking paper.

Step 2: Scrub potatoes well and then cut the potatoes in half lengthways; place on tray and drizzle with a little olive oil and bake for 40 mins, or until potato is soft enough to scoop.

Step 3: Scoop the flesh out of the potatoes, leaving a 2cm-thick shell; reserve the scooped-out flesh and drizzle the skins with a little more oil; sprinkle with salt, pepper and half the paprika and roast, cut-side up, until brown and crispy on the cut surface.

Step 4: Meanwhile, coarsely mash the potato flesh in a medium bowl, stirring in half the sour cream and half of the cheese and season to taste.

Step 5: Change the oven to the grill/broil setting.

Step 6: Divide the potato mixture between the potato “bowls”. Top each with a generous spoonful of salsa then remaining cheese and sprinkle with remaining paprika and grill/broil for 1 to 2 mins, or until the cheese is golden and bubbling.

Step 7: Serve potatoes with remaining sour cream and salsa, if you like.

Step 8: NOTE - Can be served with cherry tomatoes and coriander leaves, or sliced shallots and avocado if desired.