Crispy Potato Skins with Chive Dip

284 ml Tub soured cream
6 Baking potatoes
5 Tablespoons olive oil
4 Tablespoons snipped fresh chives
3 Tablespoons creamed horse-raddish

(1) Preheat oven to Gas Mark 6 / 200°C (Fan-oven 180°C).

(2) Prick potatoes all over with a fork and bake in oven for about 1 hour, or until tender.

(3) Remove from oven and leave to cool.

(4) Cut into 8 wedges and put in a bowl with the olive oil. Mix well and season generously.

(5) Put wedges on non-stick baking sheet and roast for 20-30 mins until crispy.

(6) Meanwhile, mix soured cream in a bowl with the horse-radish and chives, then serve.

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