It’s time for a dip!
If you are planning on having a few friends round or dare I say it a BBQ (ever the optimist), everyone will be sure to love these crispy potato skins, and use them to scoop up their favourite dip. My Scratch Cookery Class at Carrick YMCA on June 16 “Go Mexico”, will be making homemade guacamole and salsa dips along with homemade fahitas and chilli brownies.
Crispy potato skins with salsa and guacamole
6 washed and unpeeled baking potatoes
3 tbsp olive oil
1 tbsp finely chopped fresh rosemary (optional)
salt and freshly ground black pepper
1. Preheat the oven to 200C/392F/Gas 6. Prick each potato all over and rub with a little of the oil. Place them directly on the oven shelf and bake for 40-45 minutes until they feel slightly soft when squeezed, then leave to cool.
2. Cut each potato in half lengthways and then into quarters. Scoop out the flesh, retaining for another use such as mash, and leaving a layer of potato at least 5mm/½in thick on the skin.
3. Brush all over with the remaining oil and arrange in a single layer, skin-side down, on a wire rack set on a roasting tin.
4. Season generously and sprinkle over the rosemary if using.Bake for 30 minutes, turning half way through, until crisp and golden brown. Serve hot with salsa, guacamole.
To make the salsa: Finely chop 1 red chilli, 1 small red onion and 15 cherry tomatoes. Place in a bowl and add the zest and juice of 1 lime and a handful of roughly chopped coriander leaves. Season well and leave to marinate.
To make the guacamole: roughly chop 6 cherry tomatoes, finely chop ½-1 red chilli and a handful of coriander leaves, including the top part of the stalks and set aside. Halve and stone 1 avocado, then squeeze it so the flesh comes out of the skin or scoop out with a dessert spoon. Discard the skin. Squeeze over the juice of 1 lime and chop on a board or mash with a fork in a bowl. Add the chopped tomatoes, chilli and coriander. Season with salt and pepper. Cooks’ tip: Cover surface with cling film to prevent discolouring.