Potato Skins with Sour Creamy Cheese


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Roasted and deep fried potato skins make an excellent starter with cheesy dip

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Preparation Time: 
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Makes 2 to 4 serving


8 medium potatoes
oil to deep fry
salt and freshly ground black pepper powder to taste
3/4 cup thick yogurt
1/4 cup mayonnaise
readily available in the market
1/4 cup grated processed cheese
1/2 cup fresh cream
7 to 8 sliced black olives

  1. Preheat the oven to 200°C.
  2. Roast the potatoes for twenty minutes. Keep aside to cool.
  3. When cool, cut them into half vertically.
  4. Scoop out the centers of the potatoes gently with help of a spoon, making sure not to break the outer layering.
  5. Slice each half into three slices. Keep aside.
  6. Heat the oil in a kadai and deep- fry the potato slices till golden brown in color from both the sides.
  7. Drain on absorbent paper and keep aside.
  8. Combine the yoghurt, mayonnaise, cheese and mix well.
  9. In a deep dish, arrange the potato slices on it and sprinkle salt and pepper on it.
  10. Place a dob of the prepared dip on each potato slice.
  11. Garnish with black olives.
  12. Serve immediately.
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This recipe was contributed by vrunda naik on 25 Feb 2011

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