Tuesday, 17 April 2012
Potato Skins with Sour Cream and Chive Dip
This is my ultimate back up supper or party finger food and they are really popular in this house. It all came about when I would only have small potatoes left in the fridge, so I bake them as usual, scoop out the flesh and freeze the skins for later. When freezing the skins, sit them into each other as you would stacking dishes, no more than two at a time, this way they keep their shape and can be filled and cooked from frozen. I often make up a potato skins kit for the freezer, containing, 100g- 200g grated cheddar, 100g diced ham or bacon and the potato skins, which I then assemble and cook from frozen!!
The smaller the potato the better it is for finger food, they're a mouthfuls of heaven and go well with Chinese Chicken Wings.
For the potato skins:
8-10 Small baked potato halves, scooped out
100g-150g Ham or bacon, diced
100g-200g Cheddar, grated
Left over baked potato (optional)
For the dip:
200g Sour cream
2-3tbsp Chives, chopped
Preheat the oven to 200C and line a large baking tray with parchment paper or greaseproof paper. Lay the potato skins about 3-4cm apart and fill with the ham or bacon and top with the grated cheese. (Often I have leftover potato which I mix with the ham and top as usual with the cheese, it is a much more substantial meal this way.)
Bake in the oven for 12-15 minutes or until golden and bubbling. Meanwhile mix the chives with the sour cream and season to taste, tip into a ramekin or small serving bowl. Arrange the skins on a large serving plate around the dip and devour!