LOADED POTATO SKINS WITH SALSA AND GARLIC AND CHEESE DIP



Prep: 5 mins Cook: 30-35 mins Serves 4
Per serving: Energy 520kcal, Fat 34.4g, Of which saturates 19.8g, Total sugars 4.9g Salt 1.8g
This recipe contains over a third of your GDA for Vitamin C and Folic Acid.

900g/2lb baking potatoes, washed
15ml/1tbsp olive oil
1 (200g) pot of fresh Salsa dip
1 (200g) pot of fresh Garlic and Cheese dip
50g/2oz cheddar cheese, grated

1.         Preheat the oven to 200C/Fan 180C/Gas Mark 6. Put a large roasting tin in the oven to warm up. Cut the potatoes into large wedges then cook in a large pan of boiling water for 3-4 mins or until just tender. Drain, then return to the pan and toss to roughen up the edges of the wedges.
2.         Pour the oil into the roasting tin, add the potato wedges and toss to coat in oil. Bake for 25-30 mins or until the wedges are golden and crisp.
3.         Transfer the hot potatoes to a serving platter and spoon over the salsa, then the Garlic and Cheese dip. Scatter over the cheese. Pop the potatoes under a hot grill and cook for 2 mins or until the cheese is golden and melted. Serve hot.

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