Recipe Instructions:
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
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.
