How To Make Potato Skins With Sour Cream & Hot Tomato Dip

Once the skins have been removed, mash the remainder of the potatoes to go with the pork, adding a little sour cream and a couple of egg yolks or some grated cheese, and seasoning with salt and pepper. An even quicker way of making potato skins is to wash and carve slices off the uncooked potatoes and then bake or deep-fry them. It still works, but the texture isn’t as good as it is when you boil the potatoes in their skins first. (Buy a jar of hot salsa dip if you don’t have time to make your own.)

1. Step 1:

   Give the potatoes a quick wash in cold water with a nail-brush then put them in a saucepan with fresh cold water, bring to the boil in the usual way and simmer gently for about 15 minutes until the potatoes are cooked through. (A sharp knife should go easily through the potato when it’s done.)

2. Step 2:

   When the potatoes are cool enough to handle, carve the peel off in thick slices from top to bottom and lightly season the potato skins with salt.

3. Step 3:

   Sprinkle the skins with oil and bake in a preheated oven, Gas Mark 7 (220°C) for about 20 minutes until golden.

4. Step 4:

   Serve warm with the hot tomato dip and sour cream.

5. Step 5:

   Warm some oil in a pan then fry the finely chopped onion and crushed garlic for a few minutes until just soft.

6. Step 6:

   Add the chilli powder and chopped tomatoes, turn the heat up and bring to the boil, stirring continuously.

7. Step 7:

   Simmer for about 20 minutes until the liquid reduces slightly and the sauce thickens, then remove from the heat and allow to cool for about half an hour before adjusting the seasoning with salt and pepper and a little Tabasco or Worcestershire sauce if liked.

8. Step 8:

   Mix the tomato sauce in a bowl with the mayonnaise, cover with cling film and keep in the fridge.