Crispy potato skins with creamy chive dip

Crispy potato skins with creamy chive dip

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Cooking time

Prep: 15 mins - 25 mins Cook: 1 hr, 30 mins

Skill level

Easy

Servings

Serves 8 - 12

Tasty potato wedgies for a buffet, perfect buffet finger-food

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition per serving for 8

kcalories
257
protein
4g
carbs
28g
fat
15g
saturates
5g
fibre
5g
sugar
2g
salt
0.44g

Ingredients

  • 6 baking potatoes
  • 5 tbsp olive oil
  • 284ml tub soured cream
  • 3 tbsp creamed horseradish
  • 4 tbsp snipped fresh chives
  • a few chive stems, to garnish

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Method

  1. Preheat the oven to 200C/Gas 6/fan oven 180C. Roughly prick the potatoes all over with a fork and bake in the oven for about 1 hour or until tender.
  2. Remove from the oven, leave until cool enough to handle, then cut each potato into eight wedges and put in a large bowl with the olive oil. Season generously. Mix well, making sure that each wedge is well coated with oil and seasoning.
  3. Stand the potato wedges on a large non-stick baking sheet and roast in the oven for 20-30 minutes or until really crispy and golden. Meanwhile, mix the soured cream in a serving bowl with the horseradish and snipped chives.
  4. Serve the wedges straight from the oven, with the soured cream for dipping.
  5. Prepare ahead: bake the potatoes and make and chill the dip the day before. Two hours before your party, prepare the potatoes from step 2 and put in the oven half an hour before your guests arrive.
  6. Stagger the cooking: roast in two batches – half before the party starts and half when these have been eaten.

Recipe from Good Food magazine, December 2001

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