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Potato skins with dips

(29 ratings)

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Potato Skins with Dips
Potato Skins with Dips
  • Makes: 24

  • Prep time:

  • Cooking time:

  • Total time:

  • Costs: Mid-price

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

Ingredients

For the skins

  • 6 large baking potatoes
For the chunky Mexican guacamole dip

  • 1 large avocado
  • 1 crushed garlic clove
  • Juice of lime
  • 1tbsp olive oil
  • red chilli, deseeded and diced,
  • 2 finely sliced spring onions
  • Handful of torn coriander leaves
  • Salt
For the soured cream and chive dip

  • 1 crushed garlic clove
  • 1tbsp snipped chives
  • Large pinch of cayenne pepper
  • 142ml tub soured cream
  • Salt, to season
For the hot tomato and red onion salsa

  • 2 medium tomatoes, deseeded and finely chopped
  • red chilli, deseeded and finely chopped
  • red onion, finely chopped
  • 1tbsp olive oil
  • Salt, to season

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

Method

  1. Preheat the oven to 200C (400F, gas mark 6). Prick six large baking potatoes with a fork and rub with olive oil.
  2. Place directly on the oven shelf and bake for 45 mins, until slightly soft. Leave to cool for 15 mins.
  3. Meanwhile, make the dips. To make the guacamole, halve the avocado, remove the stone and scoop out the flesh. Mash with the other ingredients, and chill.
  4. Next, make the soured cream and chive dip by simply combining all the ingredients and season with salt - that's it!
  5. Make the tomato salsa dip by combining the tomatoes, chilli and onion. Stir in the olive oil and season to taste.
  6. When the potatoes have cooled, cut each potato in half lengthways and then cut in half again. Scoop out the flesh, leaving a layer of potato at least 1cm ( in) thick.
  7. 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.
Nutritional values:
Potato skins: (per skin) 41 cals, 2g fat
Dips (per 100g)
Guacamole: 190 calories, 19g fat
Soured cream and chive: 195 calories, 18g fat
Salsa: 68 calories, 8g fat

Your rating

Average rating

  • 3
(29 ratings)

Your comments

Marianne72

With two young sons I know their fingers love to get everywhere! So what better way to keep little hands out of mischief, than by getting them involved in making and then eating this finger food recipe! Healthy, delicious and fun to eat, I may even get a few minutes peace while they are tucking in!!! This is definitely the recipe that I would make.

zepsgal

Ooooh! Love this recipe :-) Means I can make veggie ones for myself and meat versions for my hubbie x

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