Cheesy Baked Potato Skins With Creamy Herbed Dip |
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Prep Time: 10 Minutes Cook Time: 23 Minutes |
Ready In: 33 Minutes Servings: 4 |
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Cheesy Baked Potato Skins with Creamy Herbed Dip Ingredients:
4 potatoes |
6 spring onions |
6 tomatoes |
1 teaspoon mixed herbs |
110 g cheddar cheese |
400 g fromage frais |
1 garlic clove |
1 lemon |
6 tablespoons mixed herbs |
salt |
pepper |
Directions:
1. Start by making the dip. Mix together the fromage frais, garlic, lemon zest, and herbs. Season well and chill until needed.
2. Preheat the oven to 220C/Gas 7. Place the potatoes in a large saucepan of lightly salted boiling water and cook for 3-4 minutes. Drain thoroughly and, when cool, scoop out the flesh from each wedge, leaving a 1cm/ 1/2in thickness next to the skin (save the scooped-out potato for mash or another recipe). Place the potatoes, flesh-side up, on a baking sheet lined with non-stick baking parchment.
3. Combine the spring onions, tomatoes, and dried herbs in a bowl and season well. Spoon the mixture into the potato wedges, top with the cheese, and bake in the oven for 20-25 minutes, or until crisp and golden. Serve immediately with the dip.
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