Loaded Potato Skins with Salsa and Garlic and Cheese Dip
Prep: 5 mins Cooking: 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.
Ingredients
- 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
Method
- 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.
- 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 cheese. Pop the potatoes under a hot grill and cook for 2 mins or until the cheese is golden and melted. Serve hot.
Fresh dips aren’t just for dipping! They are great for adding a special zing to everyday meals.
You can use them as tasty sandwich fillers, on jacket potatoes, as an accompaniment to grilled fish or chicken or as a recipe ingredient.
Why not try out our delicious selection of dips recipes and serving suggestions, these tasty meals will have the whole family licking their lips.