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Crispy Potato Skins with Dip

You wont get any complaints serving these up.
Serves 4

4 large (about 1kg) sebago potatoes, scrubbed.
Olive oil spray,
1/2 cup (50g) grated cheddar
Mild tomato salsa, or a dip of your choice

Preheat oven to 180°C. Place the potatoes on the shelf in the oven and bake for 1-1 1/2 hours or until tender.

Cut the potatoes in half lengthways. Use a spoon to carefully scoop out the soft potato flesh, leaving some flesh close to the skin. Cut each piece into 2 or 3 pieces length ways.

Line a baking tray with nonstick baking paper. Place the potato skins on the baking tray and spray generously with olive oil. Sprinkle with cheddar. Bake for about 20 minutes or until skins are golden and crispy.

Set aside to cool slightly before handling

Serve with the salsa or dip.