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Receta Crispy Skins With Devilled Bacon Dip
by Global Cookbook

Crispy Skins With Devilled Bacon Dip
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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 -
  5. 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.
  6. 1/2 level tsp. paprika added to the dip will give a deep colour and mild peppery flavour.
  7. 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.