1. To make the dip, mix together the fromage frais, garlic, lemon zest, coriander and tomatoes. Season well and chill until ready to serve.
2. Preheat the oven to 220°C/Gas 7. Place the potatoes in a large saucepan of lightly salted boiling water, reduce the heat and simmer for 4–5 minutes. Drain thoroughly and when cool, scoop out the flesh from each quarter, leaving a 1cm/½in-thick layer. Discard the scooped-out potato (you can save it for another use, such as in a soup or as mash) and place the potato wedges, scooped side up, on a non-stick parchment-lined baking sheet.
3. In a bowl, mix together the spring onions, tomatoes, peppers, pimenton and dried mixed herbs. Season well and then spoon this mixture into the potato quarters and lightly spray with Fry Light.
Top with the cheese and bake for 15–20 minutes or until crisp and golden. Serve immediately with the dip.
