Loaded Potato Skins
Serves: 4
Ready in: 30 to 60 mins
Ridiculously simple and perfect for nibbling in front of your favourite movie. If you use grated cheese, there’s even less effort involved!
Ingredients:
900g baking potatoes, washed1 tbsp olive oil
200g pot of fresh salsa dip
200g pot of fresh garlic and cheese dip
50g vegetarian cheddar cheese, grated
method:
- Preheat the oven to 200C/400F/Gas 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.
- 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.
- Transfer the hot potatoes to a serving platter and spoon over the salsa, then the garlic and cheese dip. Scatter over the grated cheese. Pop the potatoes under a hot grill and cook for two mins or until the cheese is golden and melted. Serve hot.
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