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Savoury Potato Skins


6 large potatoes; evenly sized
2 tablespoons sunflower oil
300 ml soured cream
1-2 teaspoons mild chilli powder
1 clove garlic; crushed
1 tablespoon fresh chives; chopped
paprika; to sprinkle

Yield: 6 servings

Prick potatoes, place on a baking sheet and bake at 220 C / 425 F / Gas 7 for 1 - 1 1/2 hours until tender. Cut in half, scoop out flesh and use in another recipe. Cut each potato shell into two or three. Brush with oil, place on a baking sheet and cook for a further 10-15 minutes until crisp. Meanwhile mix cream, chilli powder, garlic and chives together. Spoon into a small bowl, sprinkle with paprika and serve with the potato skins.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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