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
WEIGHT CONVERTER
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.
Top Tip for making Potato skins with dips
Top tip: Save the flesh from the potatoes. You can use it to make bubble and squeak.
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