Name: Gizzi Erskine's potato skins recipe
Prep time: 10 min
Cook time: 1 h 15 min
Total time: 1 h 25 min
Yield: Serves: 4
Ingredients: 3 medium baking potatoes, pricked; 6 spritzs of olive oil spray; Sea salt and black pepper, to season

By Gizzi Erskine

published 7 June 2010

in Recipes

These delicious, low-calorie potato skins with soured cream and chives recipe is from the brand new series of Cook Yourself Thin, which starts on Channel 4 on Monday 7th June 2010

Ingredients

3 medium baking potatoes, pricked
6 spritzs of olive oil spray
Sea salt and black pepper, to season

For the dip:

150ml pot of soured cream
1tsp chives, snipped

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Method

Heat the oven to 180ºC. Bake the potatoes until tender, about 45 mins. Cool and cut each potato into 4 wedges. Scoop out most of the cooked potato (keep and use for mash or fishcakes - you can freeze it), leaving a shell of potato and skin about 8mm thick. Spritz with oil on both sides and season.
Put on a baking tray, set on top of an oven tray. Bake for 30 mins or until crisp and golden.

Top Tip for making Gizzi Erskine's potato skins

'Potato skins are lower in calories as less of the floury part of the potato is used. They're also baked rather than fried saving lots of calories. The soured cream and chives are lower in fat and calories too.'

Gizzi Erskine is the phenomenal chef behind many of the nation’s much-loved cookery programmes such as Cook Yourself Thin, Cookery School, The Wine Show and Cooks to Market. She has also appeared as a chef on daytime television shows, such as Good Morning Britain. Born as Griselda Erskine in Dumfries, Scotland in 1979, Gizzi moved to London with her parents as a child. She graduated top of her year from the prestigious Leith’s School of Food and Wine before going on to launch her career as a chef. Since 2010, Gizzi has released eight cookery books focused on foolproof meals and a love of eating.