Veganised and made lower in fat from Sainsbury’s magazine Nov 10
5 large baking potatoes
Low fat cooking spray
½ teaspoon Spanish smoked paprika
300ml soy yogurt or low fat yogurt
2 teaspoon chopped chives
For the salsa
2 red onions
1 teaspoon olive oil
2 cloves garlic crushed
¼ teaspoon dried crushed chilli seeds
½ teaspoon brown sugar
1 teaspoon smoked paprika
2x 400g tin chopped tomatoes
1 teaspoon dried oregano
1 tablespoon red wine vinegar
2 tablespoon tomato paste
Juice of half a lime
1 X 240g pack sunblush or cherry tomatoes drained and roughly chopped
Preheat oven to gas mark 6 prick potatoes with a fork. Place on a baking tray for 1 and ¼ hours or until tender when stabbed with a fork.
Leave to cool a little and the chop in halve length ways and scoop out majority of the flesh, leaving behind about 5mm of flesh in the shell. Reserve the potato flesh for another recipe. Cut these lengths of potato into 3 or 4 wedges.
Spray the wedges with low fat cooking spray and toss with the paprika and little salt. Bake again for 10- 15 minutes until crisp. Shake them halve way through to prevent sticking.
Whilst the potatoes are baking make the salsa. In a frying pan heat the low fat cooking spray and cook the onions covered until softened, remove the lid and continue to cook until the onions are soft and melty.
Add the garlic and chilli and cook for 2 minutes then add sugar and cook for a further 2 minutes. Stir in paprika tomatoes oregano red wine vinegar and tomato paste, cook gently stirring from time to time until the mixture is thick and jammy.
Add a squeeze of lime to taste. Allow salsa to cool then stir in the chopped sunblush tomatoes. Serve with warm potato taco shells and yogurt.