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Potato Skins With Soured Cream Dip

21st.Century.Chef's picture
Ingredients
  Baking potatoes 4 Large, scrubbed and dried
  Soured cream 1⁄4 Pint (150 Milliliter)
  Snipped fresh chives 1 Teaspoon
  Sunflower oil 2 Cup (32 tbs) (For Frying)
  Snipped chives 2 (To Garnish)
  Coarse sea salt To Taste
  Pepper To Taste
Directions

GETTING READY
1. Preheat oven to 200°C /400°F/ Gas Mark 6.

MAKING
2. Using a fork, prick the potatoes and bake in the preheated oven for about 1 ¼ hours such that tender.
3. For making the dip, mix sour cream with chives in a bowl, season as per taste and let it chill.
4. Let the cooked potatoes cool for a few minutes and quarter each one lengthways.
5. Make hollows in the quarter by scooping out most of the flesh leaving a thin layer next to the skin and keep aside the scooped potato flesh.
6. In a frying pan with depth of 7 cm / 3 inches heat oil to 180-190°C (350-375°F) or such that a cube of bread browns in 30 seconds.
7. To the hot oil add potato skins carefully and fry for about 2 minutes such that they are brown and crisp.
8. On a kitchen paper place the fried potatoes removed from the oil.

SERVING
9. To serve arrange the potatoes on a plate along with the dip garnished with chives in the middle.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Fried
Restriction: 
Vegetarian
Ingredient: 
Potato
Interest: 
Everyday, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
90 Minutes
Ready In: 
95 Minutes
Servings: 
4

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