Events and Celebrations

Potato Skins & Soured Cream Dip

prep 8 mins cook 4 mins
  • 6 large potatoes, baked and left to go cold
  • 150 g (5 oz) grated Cheddar cheese
  • spray oil
  • 200 g (7 oz) soured cream
  • 1 garlic clove, crushed
  • 1 tablespoon chopped chives
  • salt and black pepper

Take the cooled potatoes and cut into quarters. Scoop out and discard the potato flesh (or use for another recipe). Transfer the skins to a bowl and spray with a little oil.

Cook the skins cut-side down on the barbecue for 2 minutes, turn and carefully sprinkle a little cheese on to each skin. Cook for a further 2 minutes until the cheese is melted.

Meanwhile, make the dip. Combine the ingredients in a bowl and season to taste. Serve the skins with the dipping sauce.

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