Name: Potato skins with trio of dips
Cook time: 75 min
Total time: 75 min
Yield: 4
Ingredients: Potato skins; 1 kilogram desiree potatoes, unpeeled; 2 tablespoon olive oil; Horseradish and sour cream dip; 1 finely chopped small brown onion; 1/4 cup horseradish cream; 3/4 cup light sour cream; 1/4 teaspoon sweet paprika; 1/4 cup cream; Hummus dip; 300 gram can rinsed drained chickpeas; 2 tablespoon lemon juice; 1 crushed garlic clove; 1/4 cup olive oil; 2 tablespoon tahini; 2 tablespoon water; Tapenade dip; 2 tablespoon roasted pine nuts; 2 cup seeded kalamata olives; 1 crushed garlic clove; 1 tablespoon lemon juice; 1 drained anchovy fillet; 1/4 cup olive oil

Ingredients

Potato skins

1 kilogram desiree potatoes, unpeeled

2 tablespoon olive oil

Horseradish and sour cream dip

1 finely chopped small brown onion

1/4 cup horseradish cream

3/4 cup light sour cream

1/4 teaspoon sweet paprika

1/4 cup cream

Hummus dip

300 gram can rinsed drained chickpeas

2 tablespoon lemon juice

1 crushed garlic clove

1/4 cup olive oil

2 tablespoon tahini

2 tablespoon water

Tapenade dip

2 tablespoon roasted pine nuts

2 cup seeded kalamata olives

1 crushed garlic clove

1 tablespoon lemon juice

1 drained anchovy fillet

1/4 cup olive oil

Method

Potato skins

1.Preheat oven to 220°C/200°C fan-forced.

2.Scrub potatoes well; brush with half the oil. Place potatoes on oven tray; bake, uncovered, about 50 minutes or until tender. Cool.

3.Cut each potato into six wedges; carefully remove flesh, leaving skins intact. Place potato skins, skin-side down, on wire rack over oven tray; brush with remaining oil. Roast, uncovered, about 20 minutes or until crisp. Serve with any of the below dips.

Horseradish and sour cream dip

4.Combine onion, horseradish cream, sour cream, paprika and cream in bowl.

Hummus dip

5.Blend or process chickpeas, lemon juice, garlic, oil, tahini and water until almost smooth.

Tapenade dip

6.Blend or process nuts, olives, garlic, lemon juice, anchovy and oil until almost smooth.

You can also use russet burbank or pontiac potatoes for this recipe. Hot, crisp potato skins are delicious with the dip of your choice.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

Potato skins

Horseradish and sour cream dip

Hummus dip

Tapenade dip

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