8 potatoes, each about 125g
Salt and Pepper to season
Oil, to deep-fry
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
- 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.
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.