Devilled Potato Skins with a Peppered Chilli Dip

Devilled Potato Skins with a Peppered Chilli Dip

These crunchy spicy potato skins are great fun for a bonfire party. They’re easy to eat with your fingers and are delicious on their own, dipped in soured cream or served with a peppered chilli dip. The Peppered chilli dip (Serves 4) works very well with devilled potato skins and is excellent with grilled or barbecued food.

Ingredients

  • 4 large baking potatoes
  • 110 g/4oz medium Cheddar cheese – grated
  • 1 tsp chilli-infused sunflower oil
  • 1 pkt cooked bacon lardons
  • 2 dsp plain yoghurt
  • sale and freshly ground black pepper
  • paprika
  • ½ yellow pepper
  • 150 ml/¼pt low fat mayonnaise
  • ½ red chilli – deseeded and very finely sliced
  • ½ green chilli – deseeded and very finely sliced
  • ½ tsp garlic – finely chopped
  • salt and freshly ground black pepper
  • sprigs of coriander or parsley

Instructions

  • The Potato Skins
  • Bake the potatoes until soft and almost cooked, then cut into large wedges. Using a knife, remove the skin and set it aside. Mash the potatoes and mix in the cheese, oil, bacon and yoghurt. Season to taste.
  • Transfer the mashed potato mixture back onto each potato skin. Reheat, either on the barbecue or below a hot grill, for 2-3 minutes, until hot, bubbling and golden.
  • Dust with paprika and serve.
  • The Peppered chilli dip
  • Roast the pepper in a hot oven or below a hot grill for 10-15 minutes until slightly blackened. Remove the skin and chop finely.
  • Place the mayonnaise in a bowl and add the pepper, chillies and garlic. Mix well and season.
  • Serve garnished with coriander or parsley.
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