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Baked potatoes with chipotle-lime butter recipe
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Filled with a hot and zesty chipotle-lime butter, these baked potatoes make for a great lunch or dinner. Serve with grilled meat or salmon for a full-course meal. See method
Ingredients
- 4 x 250-275g Tesco Finest red potatoes, scrubbed
- 2 tsp olive oil
- ½ tsp flaky sea salt
- 40g salted butter, softened
- 20g chives, finely snipped
- 1 tsp chipotle chilli paste
- 1 lime, zest finely grated, plus 1 tbsp juice
- 4 spring onions, trimmed, cut into thirds and finely shredded lengthways
If you don't have any limes, try a lemon instead
Each serving contains
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Energy
1250kj
301kcal
15%
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Fat
10g
15%
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Saturates
6g
29%
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Sugars
2g
2%
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Salt
1g
16%
of the reference intake
Carbohydrate 43.7g
Protein 5.8g
Fibre 3.4g
Method
- Preheat the oven to gas 6, 200°C, fan 180°C. Pierce the potatoes several times with a skewer or sharp knife and rub with the oil and salt. Transfer to a baking tray and bake for 10 mins. Reduce the heat to gas 5, 190°C, fan 170°C and cook for a further 1 hr or until tender in the centre when pierced.
- Meanwhile, mix the butter with most of the chives and all the chipotle paste and lime zest and juice, beating it all together. Season with pepper; set aside.
- Cut a cross in the top of each baked potato and squeeze gently (using a tea towel) to open up the cross a little. Spoon some of the butter into the centre and top with the spring onions and remaining chives. Serve with grilled meat or salmon.
See more Potato recipes
Freezing and defrosting guidelines
Freeze the butter only. In order to enjoy optimum flavour and quality, frozen items are best used within 2 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.