Heat oven to 200C/180C fan/gas 6.
Pierce the potatoes all over and put on
a baking tray. Bake for 1 hr until tender.
Remove from the oven and leave until
they’re cool enough to handle. Can be
done up to 1 day before. Mix the onion
with the lime juice and a good pinch
of salt. Leave to steep for 30 mins, or
up to 1 day.
Cut the potatoes in half and scoop out
most of the fluffy middles, leaving a thin
layer of potato on the skins (you can
freeze the scooped-out potato for making
mash, soup or fish cakes). Cut each
potato half in half again and toss in the
oil and plenty of seasoning. Return to
the oven for 15 mins to crisp up.
Sieve the tomatoes to drain off any
excess juice (save this for another recipe,
if you like). Tip the drained tomatoes into
a bowl and mix in the chipotle paste.
Remove the potato skins from the
oven, dollop the tomato mixture all over,
then scatter over the cheese and chilli.
Return to the oven for 5 mins until the
cheese has melted. Scatter with the
coriander and drained onions.