THEME: Potato Skins With Creamy Chive Dip

[Jamie R]

* Exported from MasterCook *

Potato Skins With Creamy Chive Dip

Recipe By :
Serving Size : 10 Preparation Time :0:20
Categories : first course

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 baking potatoes
5 tbsp olive oil
284 ml sour cream -- (1 tub)
3 tbsp Horseradish -- creamed
4 tbsp Chives -- snipped fresh chives
a few chive stems -- to garnish

Preheat the oven to 200C/Gas 6/fan oven 180C. Roughly prick the
potatoes all over with a fork and bake in the oven for about 1 hour
or until tender.

Remove from the oven, leave until cool enough to handle, then cut
each potato into eight wedges and put in a large bowl with the olive
oil. Season generously. Mix well, making sure that each wedge is well
coated with oil and seasoning.

Stand the potato wedges on a large non-stick baking sheet and roast
in the oven for 20-30 minutes or until really crispy and golden.
Meanwhile, mix the soured cream in a serving bowl with the
horseradish and snipped chives.

Serve the wedges straight from the oven, with the soured cream for dipping.

PREPARE AHEAD
Bake the potatoes and make and chill the dip the day before. Two
hours before your party, prepare the potatoes from step 2 and put in
the oven hat an hour before your guests arrive.

Work time 15-25 minutes. Cook time about 1-1/2hours

Serves 8-12

Description:
""Make these wedges spicy by sprinkling them with a little chili powder
along with the salt and pepper.""
Source:
"B.B.C. GOOD FOOD"
S(mc formatted by):
"chef Dave"
Copyright:
"DECEMBER 2001"
Start to Finish Time:
"1:50"
T(cooking):
"1:30"
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Per Serving (excluding unknown items): 208 Calories; 13g Fat (53.4% calories
from fat); 3g Protein; 22g Carbohydrate; 2g Dietary Fiber; 12mg Cholesterol;
27mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Vegetable; 0 Non-Fat Milk; 2
1/2 Fat; 0 Other Carbohydrates.

Serving Ideas : STAGGER THE COOKING
Roast in two batches. Half before the party starts and half when these have
been eaten.

Nutr. Assoc. : 0 0 0 0 0 0