Crispy potato skins with creamy chive dip

Crispy potato skins with creamy chive dip takes about 1 hour and 55 minutes from beginning to end. This recipe makes 8 servings with 275 calories, 4g of protein, and 16g of fat each. For 66 cents per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. A couple people made this recipe, and 41 would say it hit the spot. It works well as a side dish. This recipe from BBC Good Food requires olive oil, chive, fresh chives, and horseradish. The Super Bowl will be even more special with this recipe. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. With a spoonacular score of 65%, this dish is solid. Similar recipes are Loaded Baked Potato Soup with Crispy-Fried Potato Skins, Crispy Potato Skins, and Crispy Potato Skins.

Servings: 8

Preparation duration: 25 minutes

Cooking duration: 90 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat the oven to 200C/Gas 6/fan oven 180C. Roughly prick the potatoes all over with a fork and bake in the oven for about 1 hour or until tender.Remove from the oven, leave until cool enough to handle, then cut each potato into eight wedges and put in a large bowl with the olive oil. Season generously. Mix well, making sure that each wedge is well coated with oil and seasoning.Stand the potato wedges on a large non-stick baking sheet and roast in the oven for 20-30 minutes or until really crispy and golden. Meanwhile, mix the soured cream in a serving bowl with the horseradish and snipped chives.Serve the wedges straight from the oven, with the soured cream for dipping.Prepare ahead: bake the potatoes and make and chill the dip the day before. Two hours before your party, prepare the potatoes from step 2 and put in the oven half an hour before your guests arrive.Stagger the cooking: roast in two batches – half before the party starts and half when these have been eaten.

 

Step by step:

1. Preheat the oven to 200C/Gas 6/fan oven 180C. Roughly prick the potatoes all over with a fork and bake in the oven for about 1 hour or until tender.

2. Remove from the oven, leave until cool enough to handle, then cut each potato into eight wedges and put in a large bowl with the olive oil. Season generously.

3. Mix well, making sure that each wedge is well coated with oil and seasoning.Stand the potato wedges on a large non-stick baking sheet and roast in the oven for 20-30 minutes or until really crispy and golden. Meanwhile, mix the soured cream in a serving bowl with the horseradish and snipped chives.

4. Serve the wedges straight from the oven, with the soured cream for dipping.Prepare ahead: bake the potatoes and make and chill the dip the day before. Two hours before your party, prepare the potatoes from step 2 and put in the oven half an hour before your guests arrive.Stagger the cooking: roast in two batches – half before the party starts and half when these have been eaten.

Nutrition Information:

covered percent of daily need