Potato skins with dips

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Save the flesh from the potatoes. You can use it to make bubble and squeak.

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Don't be put off by the time these potato skins take to cook - there's very little work involved! And you can make the dips in the meantime.

Potato skins

Prep time: 5 mins
Cooking time: 1 hr 30 mins
Per skin: 41 calories, 2g fat

6 large baking potatoes

1. Preheat the oven to 200°C (400°F, gas mark 6). Prick six large baking potatoes with a fork and rub with olive oil. Place directly on the oven shelf and bake for 45 mins, until slightly soft. Leave to cool for 15 mins.
2. Cut each potato in half lengthways and then cut in half again. Scoop out the flesh, leaving a layer of potato at least 1cm (½ in) thick.
3. Brush lightly with olive oil, season with salt and pepper and bake, skin side down, on a roasting dish, for 30 mins, until crisp. Turn over after 15 mins. Serve with the dips.

Chunky Mexican guacamole dip

Prep time: 5 mins
Per 100g serving: 190 calories, 19g fat

1 large avocado
1 crushed garlic clove
Juice of ½ lime
1tbsp olive oil
½ red chilli, deseeded and diced,
2 finely sliced spring onions
Handful of torn coriander leaves
Salt.

1. Halve the avocado, remove the stone and scoop out the flesh.
2. Mash with the other ingredients, and serve.

Soured cream and chive dip

Prep time: 5 mins
Per 100g serving: 195 calories, 18g fat

1 crushed garlic clove
1tbsp snipped chives
Large pinch of cayenne pepper
142ml tub soured cream.
Salt, to season

1. Combine all the ingredients and season with salt - that's it!

Hot tomato and red onion salsa

Prep time: 5 mins
Per 100g serving: 68 calories, 8g fat

2 medium tomatoes, deseeded and finely chopped
½ red chilli, deseeded and finely chopped
¼ red onion, finely chopped
1 tbsp olive oil
salt, to season

1. Combine the tomatoes, chilli and onion.
2. Stir in the olive oil and season to taste.

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