Potato skins with dips Recipe

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makes:

24

Total Time:

01:35

Prep:

00:05

Cooking:

01:30

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 ½ lime
  • 1tbsp olive oil
  • ½ 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
  • ½ red chilli, deseeded and finely chopped
  • ¼ red onion, finely chopped
  • 1tbsp olive oil
  • Salt, to season

Method

  • 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.

  • 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.

  • Next, make the soured cream and chive dip by simply combining all the ingredients and season with salt – that’s it!

  • Make the tomato salsa dip by combining the tomatoes, chilli and onion. Stir in the olive oil and season to taste.

  • 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 (½ in) thick.

  • 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.

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Top Tip

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