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KitchenCorner With Deliciously Ella


Loaded Mexican- Style Potato Skins Ingredients


For thePotatoes 2mediumsized baking potatoes 2 cloves of garlic Glug of olive oil 14 cherry tomatoes ½a teaspoon of chipotle powder 200g of black beans 1 tablespoon of apple cider vinegar 1 teaspoon of brownmiso paste 5g of coriander Salt and pepper


For theCashewCream 200g of cashews 125ml ofwater 1 lemon, juiced 1 teaspoon of tahini Salt and pepper


For the Guacamole 2 avocadoes 10g of coriander


28 JUNE 2017 THECHELTONIAN


½ a red chilli ½ a lime, juiced Salt and pepper


Method


1.Soak the cashews inwaterover night (or for at least4hours). 2.Preheat theoven to200°C(fan). Wash thepotatoes,pierce the skin with a fork a fewtimes andthen bake for60-70minutes until cookedthrough. 3.While thepotatoes cook,peel andfinely chopthe garlic,quarter the cherry tomatoes andheatboth in apanwith a glugofoliveoil. Add thebeans, chipotle, apple cider vinegar,misoandsalt andpepper andcook for 10minuteson a gentle heat.Roughly chopandstir in the coriander, then takeoff the heat. 4.Tomake the cashewcream, drain the cashews andsimply


blendall ingredients together, adding thewater slowly, until totally smooth. 5. For the guacamole, scoopthe fleshout the avocados andmash it with a fork. Finely chopthe chilli and coriander thenmix intothe avocadoflesh alongwith the lime andsalt andpepper. 6.When thepotatoes are cooked, remove fromtheoven andcut themin half. Scoopout themiddle andmix 2/3of it intothebeans and tomatoes, then scoopspoonfuls back intothepotatoskins.Drizzle witholiveoil andreturn themtothe oven for another 10minutes. Keep any leftovermixture toeat as a side. 7.Serve the loadedpotatoskins withbig spoonfulsof cool guacamole andcashewcreamon top!


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