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

Ingredients

The Super thick dip

The Skins

  • 1kg Cooked potato skins (strips)

Method

  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.

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