Ghost Pepper Salt

Recipe to try

Pepper & Onion Loaded Baked Potatoes with Ghost Pepper Salt

Serves: 4

Ingredients

• a small pinch Ghost Pepper Salt
• 1 tablespoon Arbequina Extra Virgin Olive Oil
• 1 tablespoon lemon juice
• 2 cups bell pepper strips
• 2 cups thinly sliced onion
• 1 tablespoon neutral cooking oil
• 4 medium baking potatoes
• ½ cup sour cream
• 2 tablespoons chopped fresh chives

Method

1. Mix the featured seasoning with the olive oil and lemon juice.
2. Heat the oven to 400°F. Pierce the potatoes and bake for 50–65 minutes, until easily pierced with a fork.
3. Heat the neutral oil in a large skillet over medium heat. Add bell pepper strips and thinly sliced onion. Cook for 3 minutes, then add ¼ cup water, cover and cook for 8–15 minutes, until tender. Uncover to evaporate excess water.
4. Split the potatoes and fluff the centers. Toss the cooked vegetables with the seasoning mixture and spoon over the potatoes. Top with sour cream and chives.