 |
| Online Shop | Fashion | Hair and Beauty | Health and Fitness | Love and Marriage | Recipes | Careers and Business | Parenting | Money | House and Home | Travel | Motoring | WE Top Websites | News and Entertainment | Regulars | Contact Us |
|
Loaded Potato Skins with Salsa & Garlic and Cheese Dip Serves 4Prep: 5 mins Cook: 30-35 mins Ingredients 900g/2lb baking potatoes, washed 15ml/1tbsp olive oil 1 (200g) pot of fresh Salsa dip 1 (200g) pot of fresh Garlic and Cheese dip 50g/2oz cheddar cheese, grated Method Preheat the oven to 200C/Fan 180C/Gas Mark 6. Put a large roasting tin in the oven to warm up. Cut the potatoes into large wedges then cook in a large pan of boiling water for 3-4 mins or until just tender. Drain, then return to the pan and toss to roughen up the edges of the wedges. Pour the oil into the roasting tin, add the potato wedges and toss to coat in oil. Bake for 25-30 mins or until the wedges are golden and crisp. Transfer the hot potatoes to a serving platter and spoon over the salsa, then the Garlic and Cheese dip. Scatter over the cheese. Pop the potatoes under a hot grill and cook for 2 mins or until the cheese is golden and melted. Serve hot. |
|
 |
| Copyright © WOMENS EVERYTHING 2012 | Advertise | | Privacy | Terms & Conditions | Sitemap | Directory Software by Global 7 |