Potato skins with a Super Thick and slow roasted tomato dip

Elevate your snacking game with these Crispy Potato Skins partnered with Super Thick Yogurt and slow-roasted tomato dip. A symphony of textures and flavours that’ll make your taste buds boogie!

  • 30 mins
  • Serves 4
  • Beginner


The Super thick dip

The Skins

  • 1kg Cooked potato skins (strips)


  1. Heat the oven to 180C
  2. Slice shallot and add them to a baking dish. Top with cherry tomatoes, garlic cloves and drizzle with olive oil. Season with salt and pepper. Cook for 15-20 minutes until the shallots are golden brown and tomatoes have slightly burst from their skin but still hold their shape.
  3. Add the Super thick to a small mixing bowl and stir through two cloves of the crushed roasted garlic and chopped fresh basil. Season with salt and pepper.
  4. Add the Super thick to a serving bowl and top with the roasted shallot and tomatoes.
  5. Fry the potato skins in 170C-180C oil for 3 minutes until they are golden brown. Add them to a mixing bowl and season with salt. Toss to combine them and serve with the Super thick dip.

Similar Recipes

Keep up with everything happening in the valley...

...including upcoming events, recipes, competitions and more. Just pop your email address in below:

By signing up, you’re confirming that you’re over 18 and would like us to send you our newsletters and offers by email. Remember, we’ll never pass on your information (unless you’ve specifically asked us to). Check out our Privacy Policy for more info.