This potato skins recipe is spicy and tasty. The recipe for potato skins includes a mixture of spices and the guacamole goes perfectly with them. This potato skins appetizer can also be served as an accompaniment to a main meal.
There are various loaded potato skins recipes to choose from but if you like spicy food, you should give this one a go! You can use the leftover potato (which is scooped out) to make mashed potatoes or bubble and squeak recipes.
South of the Border Potato Skins Served Appetizer with a Guacamole Dip
Ingredients -
6 scrubbed large potatoes
3 tablespoons sunflower oil
1 teaspoon chili powder
1 teaspoon garlic salt
1 teaspoon ground cumin
1 teaspoon allspice
Freshly ground black pepper
1 cup guacamole
Preparation:
Preheat the oven to 350 degrees F.
Prick the potatoes all over with a fork and bake them for an hour. Alternatively, microwave them all together for 25 minutes. Heat the grill to medium hot.
Cut the potatoes in half and scoop out all but ¼ inch potato wall. Cut each half into three wedges. Brush the potato wedges with oil. Combine the seasonings and sprinkle them over the potato skins.
Place the potato wedges on a sheet of foil and grill them for 10 minutes, turning occasionally, until golden and crisp.
Serve hot with the guacamole.
(Serves 6)
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