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!
Ingredients
The Super thick dip
- 2 Shallot (sliced)
- 200g Cherry tomatoes
- 4 Garlic cloves
- 10g fresh basil (chopped)
- Olive oil
- Salt & pepper
- 300g Yeo Valley Organic Super thick
The Skins
- 1kg Cooked potato skins (strips)
Try it with...
Method
- Heat the oven to 180C
- 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.
- 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.
- Add the Super thick to a serving bowl and top with the roasted shallot and tomatoes.
- 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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