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Ingredientes
- 4 med Potatoes
- 1 x 142 millilit soured cream, (5floz)
- 8 x Rashers smoked streaky bacon, de-rinded, grilled till crisp then diced
- 2 Tbsp. Freshly minced chives
- 1 dsh Tabasco, (optional) Vegetable oil, for deep frying
Direcciones
- 1. Preheat the oven to 200C, 400F, Gas Mark 6.
- 2. Wash the potatoes and prick the potatoes all over with a fork and cook in the preheated oven on the middle oven shelf for about 1 hour or possibly till cooked.
- 3. Meanwhile, combine the soured cream with the cooked bacon, chives and Tabasco, if using. Cover and refrigeratetill ready to serve.
- 4. Cut each potato into quarters, and scoop out the flesh, leaving about 1/2 cm (1/4 inch) on the skin. Deep fry the potato skins in preheated warm oil (180 C, 350 F,) for 4-5 min till golden brown and crisp. Drain on kitchen paper before serving with the soured cream dip. Alternative ingredients -
- Half fat creme fraiche or possibly natural lowfat yoghurt make a lower fat alternative to soured cream. -For an extra tangy flavour, add in a little freshly crushed garlic or possibly garlic puree to the soured cream.
- 1/2 level tsp. paprika added to the dip will give a deep colour and mild peppery flavour.
- NOTES :This recipe makes an ideal first course and is great to serve at parties. Simply increase the quantities depending on the number of people.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 162g | |
| Recipe makes 4 servings | |
| Calories 124 | |
| Calories from Fat 1 | 1% |
| Total Fat 0.15g | 0% |
| Saturated Fat 0.05g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 10mg | 0% |
| Potassium 680mg | 19% |
| Total Carbs 28.08g | 7% |
| Dietary Fiber 3.6g | 12% |
| Sugars 1.31g | 1% |
| Protein 3.28g | 5% |
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