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Thursday, January 3, 2013,9:46 PM by
V.Chitralekha

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POTATO SKINS WITH DIPS

Makes :
24

Preparation Time :
40 minutes

Cooking Time :
1 hour

Preparation Method :

  • Preheat the oven to 190°C / 375°F / Gas mark 5.
  • Place the potatoes directly on the oven rack and bake for about 30 - 45 minutes or until very soft and tender, remove from the oven and set aside to cool.
  • The Cheese and Beer Dip: Drop the cheese, garlic, lager, mustard and cayenne into a food processor and process.
  • Adjust the seasoning, then spoon into a bowl and stir in the celery. Cover and chill until ready to use.
  • The Bacon and Sour Cream Dip: Preheat the broiler and place the bacon on the broiler pan and broil until well cooked and crisp, turning over once.
  • Transfer to crumpled paper towels to drain and leave to cool. Put the sour cream in a bowl with the scallions and chives.
  • Finely chop the bacon and add it to the bowl and stir together. Transfer to a serving bowl, cover and chill.
  • When the potatoes are cool enough to handle, cut them in half lengthwise and then into quarters to make 20 - 24 pieces.
  • Scoop away the centre of the potatoes, leaving a shell about ½ -inch thick.
  • Place the potato skins on a baking sheet and lightly brush with oil. Place under the broiler and broil for about 10 minutes or until crisp and lightly brown.
  • Serve the potato skins hot or warm, with the chilled dips.

INGREDIENTS

  • 1.5 kg baking potatoes, well scrubbed and dried

The Bacon and Sour Cream Dip

  • 250 grams sour cream
  • 1 bunch scallions, finely chopped
  • 6 strips bacon, rinds removed
  • 5 tablespoon finely snipped fresh chives

The Cheese and Beer Dip

  • 250 ml lager
  • 1 teaspoon dry mustard
  • 450 grams sharp Cheddar cheese, grated
  • 1 small garlic clove, crushed
  • Pinch of cayenne pepper
  • 1 celery stalk, finely chopped

5 comments for “Potato Skins with Dips”

  • Posted Monday, February 13, 2023 at 11:24:14 PM

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