Levi Roots’ Hot ‘n’ Cheesy Potato Skins – ‘Grill It With Levi’

This was Levi’s first demo at the launch of the Big Lunch. Levi’s tip: add some fiery heat with his X Hot Reggae Reggae Sauce!

 

Makes 8 skins

Levi Roots, Potato Skins, The Big Lunch

 

– 4 baking potatoes

– Vegetable or olive oil, for brushing

– 1 tsp fresh thyme leaves

– 2 spring onions, finely chopped

– 4 tbsp grated Cheddar

– X Hot or Mild Reggae Reggae Sauce, to taste

– 2 tbsp sour cream

Preheat the oven to 200ÅãC/400ÅãF/Gas 6. Bake the potatoes until soft, about 45 minutes–1 hour.

Cut them in half and scoop out the flesh (keep this for another use such as mash), leaving a layer

of skin and potato 1.5–2cm thick. Brush inside and out with the oil and sprinkle with salt. Place on

a baking tray and return to the oven for 15 minutes, skin-side up first. Turn over halfway through.

Remove the potatoes from the oven; scatter the flesh with the thyme, spring onions and Cheddar.

Return to the oven for a couple of minutes, or until the cheese has melted. erve warm, topped

with the Reggae Reggae Sauce and a dollop of sour cream.

Levi Roots' Hot 'n' Cheesy Potato Skins, The Big Lunch

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Levi Roots - Grill It With Levi recipe book

Levi’s Five Recipes for a Fiver are based on recipes from Levi Roots‘ new cookbook, Grill It With Levi, published by Ebury Press, price £18.99. 

www.TheBigLunch.com

Related Links…

Five Minutes With Levi Roots

Levi Roots Bigs Up Oh So London (video)

Negril – Caribbean Food that Speaks for Itself