Directions

1. Preheat the oven to 215°C.

2. Line a tray with baking paper and place the whole potatoes on the tray. Bake for 30 minutes or until a knife can easily pierce the potatoes but still meets slight resistance.

3. Once cooked, allow the potatoes to cool completely; ideally, refrigerate overnight.

4. Once fully cooled, cut the potatoes into quarters. Using a paring knife, cut out the middle, leaving approximately 1.5 cm of potato flesh attached to the skin.

5. Preheat a saucepan or deep fryer to 180°C.

6. Deep fry the potato skins until golden and crunchy.

7. Once cooked, sprinkle with Chicken Salt and toss to coat.

8. Serve with Sucker Punch.