• 4 large (about 1kg) sebago potatoes, scrubbed
  • Olive oil spray
  • 1/2 cup (50g) grated cheddar
  • Mild tomato salsa, or a dip of your choice
  • Preheat oven to 180°C. Place the potatoes on the shelf in the oven and bake for 1-1 1/2 hours or until tender. Set aside to cool slightly before handling.
  • Cut the potatoes in half lengthways. Use a spoon to carefully scoop out the soft potato flesh, leaving some close to the skin. Cut each piece into 2 or 3 pieces lengthways.
  • Line a baking tray with nonstick baking paper. Place the potato skins on the baking tray and spray generously with olive oil. Sprinkle with cheddar. Bake for about 20 minutes or until skins are golden and crispy. Serve with the salsa or dip.