Potato Skins with Sour Creamy Cheese
by vrunda naik
Added to 5 cookbooks
This recipe has been viewed 5715 times
Roasted and deep fried potato skins make an excellent starter with cheesy dip
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Makes 2 to 4 serving
- Preheat the oven to 200°C.
- Roast the potatoes for twenty minutes. Keep aside to cool.
- When cool, cut them into half vertically.
- Scoop out the centers of the potatoes gently with help of a spoon, making sure not to break the outer layering.
- Slice each half into three slices. Keep aside.
- Heat the oil in a kadai and deep- fry the potato slices till golden brown in color from both the sides.
- Drain on absorbent paper and keep aside.
- Combine the yoghurt, mayonnaise, cheese and mix well.
- In a deep dish, arrange the potato slices on it and sprinkle salt and pepper on it.
- Place a dob of the prepared dip on each potato slice.
- Garnish with black olives.
- Serve immediately.
This recipe was contributed by vrunda naik on 25 Feb 2011
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