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Crispy Potato Skins

Diet.Chef's picture
Ingredients
  Baking potatoes 4 Large
  Vegetable oil 2 Tablespoon
  Salt 4 Teaspoon
  Soured cream 150 Milliliter
  Snipped chives 1 Tablespoon (For Garnish)
  Bean sprouts 1 3⁄4 Ounce (50 Gram)
  Celery stick 1 , sliced
  Orange 1 , peeled
  Red apple 1 , chopped
  Red bell pepper 1⁄2 , chopped
  Parsley 1 Tablespoon, chopped
  Light soy sauce 1 Tablespoon
  Clear honey 1 Tablespoon
  Garlic 1 Clove (5 gm), crushed
  Canned beans 3 1⁄2 Ounce, drained (100 Gram)
  Onion 1 , halved
  Tomato 1 , chopped
  Spring onions 2 , chopped (Scallions)
  Lemon juice 2 Teaspoon
  Salt To Taste
  Pepper To Taste
Directions

1. Scrub the potatoes and put on a baking tray (cookie sheet). Prick the potatoes all over with a fork and rub the oil and salt into the skin.
2. Cook in a preheated oven at 200 °C/ 400°F/Gas Mark 6 for 1 hour or until soft.
3. Cut the potatoes in half lengthwise and scoop out the flesh, leaving a 1 cm/1/2 inch thick shell. Put the shells, skin side uppermost, in the oven for 10 minutes until crisp.
4. Mix the ingredients for the bean sprout salad in a bowl, tossing in the soy sauce, honey and garlic to coat.
5. Mix the ingredients for the bean filling in a bowl.
6. Mix the soured cream and chives in another bowl.
7. Serve the potato skins hot, with the two salad fillings, garnished with snipped chives, and the sour cream and chive sauce.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Chilling
Restriction: 
Vegetarian
Ingredient: 
Potato
Interest: 
Gourmet, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
10 Minutes
Ready In: 
15 Minutes
Servings: 
6

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