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Avocado Dip with Spicy Potato Skins

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Serves: 6-8
Ingredients:
4 large baking potatoes, scrubbed
3 tbsp olive oil
1 garlic clove, crushed
1/2 tsp paprika
1/2 tsp dried chilli flakes (optional)
2 ripe avocados, stoned and peeled
juice of 1/2 lemon
150g / 5 1/2 oz soft goat's cheese
sea salt and pepper
Method:

Preheat the oven to 190ºC / 375ºF / Gas Mark 5. Rub the potatoes with 1 tablespoon of the oil, place on a baking sheet and bake in the preheated oven for 1-1 1/2 hours until the flesh is soft.

Remove the potatoes from the oven, cut in half lengthways and carefully scoop out the flesh into a bowl, but leave a generous 1 cm / 1/2 inch of the potato on the skins. You can use the potato flesh to make mash.

Cut the skins into wedges. Put the remaining oil in a large bowl with the garlic, paprika and chilli flakes and mix until well combined. Season sparingly with salt and pepper.

Toss the potato wedges in the spicy oil, spread out on the baking sheet and bake in the oven for 20 minutes until the skins are brown and crisp.

Meanwhile, to make the dip, in a separate bowl mash the avocado with the lemon juice, then mash in the cheese and potato flesh until well combined and smooth.

Serve the spicy skins warm, piled up, with little pots of the dip.


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