Hassleback Potatoes

Serves 6

6 medium sized potatoes
2 tsp melted margarine
Onion or spice topping

Preheat oven to 220ºC. Lightly spray a shallow baking dish with oil. Cut a thin slice from the bottom of each potato, allowing them to sit flat on the work surface. Lay a wooden spoon handle parallel to one side of the potato, then slice thinly, cutting as far as the spoon handle to prevent cutting all the way through. Sit potatoes in the baking dish and fan the slices out slightly. Brush the tops with margarine, sprinkle with black pepper and bake for 45 minutes. Combine topping ingredients and sprinkle over potatoes. Return to the oven and bake for a further 10 minutes.

Onion topping:
1 garlic clove, crushed
2 Tbsp finely diced red or brown onion

Spice topping:
1 tsp paprika
1/2 tsp cumin
Pinch of cayenne pepper

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