METHODCoat the potatoes lightly in oil and salt.
Place in a pre-heated oven (220 degrees) for 30 minutes or until the outsides start to crisp up.
Cut in half (watch you don’t burn your fingers!) and scoop out the insides so that you have the potato skins on their own.
Drizzle a little oil on the inside and place back in the oven for a further 20 minutes to crisp up.
Whilst this is going back in the oven mix together the puree, sun dried tomato paste, a teaspoon of water and some pepper to create the sauce for the pizza.
Chop up the cherry tomatoes and mozzarella.
Take the potato skins out of the oven, spread on the tomato base, add some cherry tomato and mozzarella (chorizo would also be nice) and put back in the oven until the mozzarella is melted.
Why not try this healthy, yet delicious, Potato Pizza Skin created by Lisette Henry from http://www.lisetteloves.com/ ? Perfect for kids and adults alike.
Serves: 8
Preparation: 10 mins
Cooking: 60 mins
4 medium sized Albert Bartlett Original Rooster potatoes
1 tbsp olive oil
1 tbsp sun dried tomato paste
1 tbsp tomato puree
Mozzarella
4 Cherry tomatoes, Salt and pepper