Ingredients
Potato skins
1.5kg Red Jacket potatoes
rice bran oil
Cream cheese, pine nut and fetta dip:
250g cream cheese
80g pine nuts
100g fetta
1 crushed garlic clove
grated rind of 1 lemon
juice of ½ lemon
1 tablespoon extra virgin olive oil
½ bunch of basil
Beetroot and cashew dip:
425g can baby beetroot
75g roasted cashews
2 tbls extra virgin olive oil
1 tsp chopped thyme
Directions
Potato skins:
Preheat oven to 220°C or 200°C fan.
Boil, steam or microwave 1.5kg large desiree potatoes for 10-15 minutes, until just tender. Cool slightly and cut into wedges.
Using a round bladed knife, cut potato from skin, leaving 1cm intact to make a thick shell. Reserve scooped-out potato for skordalia.
Place potato skins, skin side down, on a wire rack over a baking tray. Brush with rice bran oil, season to taste and cook for 25-30 minutes, until brown and crisp.
Serve with crudites and dips.
Cream cheese, pine nut and fetta dip:
Place 250g cream cheese in a food processor and process until smooth. Add ½ cup (80g) lightly toasted pine nuts, 100g fetta, 1 crushed garlic clove, grated rind of 1 lemon, juice of ½ lemon, 1 tablespoon extra virgin olive oil and ½ bunch of basil. Process until smooth, season with pepper and serve.
Beetroot and cashew dip:
Drain a 425g can of baby beetroot. Place in a processor with ½ cup (75g) roasted cashews, 2 tablespoons extra virgin olive oil and 1 teaspoon chopped thyme. Process until chunky, season to taste and serve.
Serving size: 10
Recipe courtesy of sbs.com.au