Crispy potato skins with filling

Ingredients:

• 450 g small potatoes (about 20 tubers), wash with a brush
• 0.5 cup potato starch
• 2 tablespoons unsalted butter
• 0.5 cup finely grated cheddar (about 60 g)
• 1/3 cup sour cream
• 2 green onions, thinly sliced
• Cayenne pepper, for sprinkling
• Rapeseed oil (canola), for deep-frying

Preparation:

1. Place the potatoes in an even layer on a microwave-safe plate, then microwave on high power until tender when pierced with a knife, turning each potato halfway through, 5-6 minutes. Set aside to cool slightly.
2. Cut each potato in half crosswise. Using a small spoon, scoop out all the flesh, leaving a thin skin. Transfer the scooped potatoes to a medium bowl, cover, and set aside.
3. Meanwhile, pour 2 inches of canola oil into a large, heavy-bottomed saucepan or Dutch oven and attach a deep-fry thermometer to the side of the pan. Heat the oil over medium-high heat to 350°F (175°C). Line a rimmed baking sheet with a couple of paper towels; set aside.
4. In a medium bowl, mix potato starch with 1/3 cup water until smooth. Dip the potato skins into the starch mixture, letting any excess drip back into the bowl, then carefully lower them into the hot oil. Fry a few at a time until crispy and golden brown, about 4 minutes per batch.
5. Remove the skins from the hot oil with a slotted spoon and place them cut-side up on the prepared baking sheet. Season with salt, then turn them cut-side down to drain.
6. Add the butter to the reserved potatoes and microwave, stirring once, for about 3 minutes. Mash with a fork or potato masher until almost smooth, then add the sour cream, cheddar, green onions, 1/2 teaspoon of salt, and a pinch of freshly ground black pepper. Stir to combine.
7. Spoon 1/4 teaspoon of the filling into each crispy potato skin. Place on a serving platter and sprinkle with a pinch of cayenne pepper.