Baked potatoes with chipotle-lime butter recipe
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- Serves 4
- 5 mins to prepare and 1 hour 10 mins to cook
- 301 calories / serving
- Freezable
- Healthy
- Gluten-free
- Vegetarian
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
Each serving contains
- Energy
- 1250kJ 301.0kcal
- Fat
- 10g
- Saturates
- 6g
- Salt
- 1.0g
- Sugars
- 2g
of the Reference intake
Carbohydrate 43.7gProtein 5.8gFibre 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.
