Potato skins with harissa cannellini peppers

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Per person:


Scrub 1 large Maris Piper potato and peel the skin into long 1" strips


Cut the potato into 1" thick chips


Top, tail and peel 1 carrot and cut into 4 thick lengths


Rinse and halve 1 red and 1 green bell pepper. Remove the white insides and the seeds.
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Preheat the oven to 180 fan, 200 C. Place the chips and carrot into a roasting tin along with the bell peppers (skin side up). Brush generously with oil and sprinkle all over with salt and mixed freshly ground red, black and white pepper. Bake for 15 minutes.


Turn the bell peppers over and evenly fill the cavities with cannellini beans from a can. Top them with quarter tsp harissa paste and 2oz grated cheddar cheese.
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Add the potato skins to the baking dish skin side down, sprinkling them with salt / pepper / 1 tsp white vinegar and 2tsp olive oil. Continue baking for another 15 minutes until the skins are crisp with a soft centre.　


Serve with additional salt and white vinegar.
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October recipe link:
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