Firecracker Peppers Loaded Potato Skins
This spicy, gluten-free and vegetarian dish is ideal for sharing.
- Heat the oven to 220oC, Fan 200oC, Gas 7. Cut the peppers into
3cm chunks and place in a large roasting tin, add the onion,
garlic, olive oil, chilli, a good pinch of salt and pepper, then
toss together until everything is coated in oil. Roast for 20
minutes or until lightly charred around the edges.
- Remove the garlic cloves, place on a board and work to a puree
with the blade of a knife. Stir into the passata then return to the
oven for a further 10 minutes. Adjust the season to taste.
- To serve: cook potato quarters according to instructions -
allow 4-5 per person - and portion into heatproof dishes. Top with
a portion of firecracker peppers, then scatter 20g grated
mozzarella over each. Reheat in the oven until piping hot and the
cheese has melted. Sprinkle with coriander or chives and serve with
a side of soured cream.