Potato Skins and Dip
- Ready In:
- 1hr 24mins
- Ingredients:
- 4
- Serves:
-
4
ingredients
- 4 large baking potatoes
- 4 tablespoons vegetable oil (use any oil of your choice)
-
DIP
- 1⁄4 pint sour cream
- 3 tablespoons snipped chives
directions
- Preheat oven Gas No 6.
- Pierce each potato 3 or 4 times.
- Bake in their skins for approximately 1 hour.
- Leave to cool.
- Cut each potato into quarters; remove most of the potato from the wedges.
- Brush wedges with the oil.
- Place in the oven for 10 minutes until crispy. (Can be done on the barbecue).
-
DIP:
- Mix the sour cream and chives.
- Serve with the wedges.
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RECIPE SUBMITTED BY
bevs kitchen
Scotland
<img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg" border="0" alt="Photobucket">
I live near Edinburgh
My job is working as a team leader in a hardware store
My passion is cooking and eating
Favourite cook books for the house are the Good Housekeeping or Sainsbury,s cookbook and Recipe Zaar
Baking is my passion, but no one eats home baked goods in my house so my work mates reap the benefit of my baking. my family are too fussy and do not appreciate good food.
I love to look for new recipes on the internet or buy old cookbooks and cook and bake all day long.