Try this Crispy Potato Skins with Dips recipe, or contribute your own.
Suggest a better descriptionWash, prick and bake potatoes in a preheated oven 220?C/425F/Gas Mark 7 for 1 - 1 1/2 hours, until cooked. Meanwhile, to make the dips, place half the soured cream in a small bowl and blend in 2 tablespoons of the mayonnaise. Add the garlic and chives and set to one side. Place the remaining soured cream and mayonnaise in another small bowl and mix in the red pepper, chilli seasoning and tomato puree. When the potato skins are cooked, cut in half, scoop out the middle, set to one side and use in another dish. Cut the potato skins into quarters and deep fry in oil heated to 180?C/350F for 2-3 minutes, until crisp and golden. Serve with the dips and salad as a garnish. NOTES : These are ideal served as a first course or as an accompaniment. They would also be great for a party. Another dip could be houmous.
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Serving Size: 1 Serving (213g) | ||
Recipe Makes: 4 | ||
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Calories: 207 | ||
Calories from Fat: 154 (74%) | ||
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Amt Per Serving | % DV | |
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Total Fat 17.1g | 23 % | |
Saturated Fat 5.6g | 28 % | |
Monounsaturated Fat 4.5g | ||
Polyunsanturated Fat 5.7g | ||
Cholesterol 26.1mg | 8 % | |
Sodium 252.1mg | 9 % | |
Potassium 279.5mg | 7 % | |
Total Carbohydrate 13.1g | 4 % | |
Dietary Fiber 1.9g | 8 % | |
Sugars, other 11.2g | ||
Protein 2.5g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 207
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