Philadelphia smoky jackets with tomato salsa
Instructions
1
Step
Heat oven to 200 °C/fan 180 °C/gas 6. Prick the potatoes with a fork and bake for 1-1 1/2 hrs, until the potatoes are cooked through and have crisp skins.
2
Step
Meanwhile, to make the salsa, simply mix everything together and season. Keep chilled.
3
Step
When the potatoes are cooked, switch the oven to the grill on a high setting.
4
Step
Cut the potatoes in half and scoop the potato flesh into a mixing bowl. Add the Philadelphia and roughly mash together with a fork. Add the corn, kidney beans, spring onions and paprika and mix together. Spoon the filling back into the potato skins, then sit on a baking tray and grill for 4-5 mins until the tops are golden and crisp.
5
Step
Top each with a dollop more Philadelphia, if you like, then serve with the tomato salsa.
Ingredients
for
4
- 4 small baking potatoes
- 90 g Philadelphia Original, plus extra to serve
- 100 g drained tinned sweetcorn
- 150 g drained tinned kidney beans
- 4 spring onions, chopped
- 1 tsp smoked paprika
- For the salsa:
- 0.5 a small, ripe avocado, peeled, stoned and diced
- 200 g cherry tomatoes, quartered
- 4 spring onions, chopped
- juice of 1/2 lime