Potato skins make an ideal starter or snack and are quick and easy to make. The added dips bring an extra depth to the rich flavours.
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Ingredients
8 potatoes, each about 125g
2tbsp oil
Salt and Pepper to season
Oil, to deep-fry
Chilli Salsa
350g ripe tomatoes, diced
2 spring onions, trimmed and finely chopped
1 tbsp chilli sauce
Soured cream and chive dip
150ml soured cream
2 tbsp chopped chives
Method
- Scrub the potatoes and pat dry with kitchen paper. Push a skewer through each one, then brush with the oil and sprinkle with salt. Put directly on to the oven shelf and bake at 200°C (180°C fan oven) mark 6 for 45-55 minutes or until the potatoes feel soft when gently squeezed.
- Meanwhile, make the dips. Mix the ingredients for the chilli salsa together in a bowl and check the seasoning. Mix the soured cream with the chives and season with salt and pepper to taste. Cover both dips with clingfilm and chill.
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Halve the baked potatoes lengthways and carefully scoop out the flesh, leaving a layer of potato about 1cm thick on the skin. Cut each potato skin in half lengthways.
- Heat the oil in a deep-fryer or deep plan to 190°C or until a cube of bread dropped into the oil browns within 30 seconds. Deep-fry the potato skins, a few at a time, for ½-1 minute until crisp. Remove and drain on kitchen paper.
- Once all the potato skins are fried, sprinkle them with a little salt. Serve immediately, with the dips.
