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.
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.
