Method

• 1

  Preheat oven to 200C/400F/Gas 6. Scrub the potatoes and prick with a fork. Bake in for 1 1/2 hours or until tender. Leave until cool enough to handle.

• 2

  Cut the potatoes in half, scoop out the cooked insides (reserve to use as a topping for pies!) then cut the skins into quarters and place on a baking sheet. Brush with the oil and sprinkle with paprika. Return to the oven and cook for twenty minutes or until crisp, turning at least once. Remove from the oven and drain on absorbent paper.

• 3

  Meanwhile, heat the oil for the salsa in a small pan and gently sauté the garlic, chillies and spring onions for three minutes. Add the sugar and cook gently, stirring occasionally until the sugar has dissolved. Remove from the heat and stir in the chopped tomatoes.

• 4

  Peel the avocado, chop into small dice and stir into the salsa with the zested lime rind and juice and the chopped coriander. Mix lightly together then turn into a small serving bowl. Serve with the cooked skins for dipping.