"Cheesy Baked Potato Skins with Creamy Herbed Dip"
Start by making the dip. Mix together the fromage frais, garlic, lemon zest, and herbs. Season well and chill until needed.
Preheat the oven to 220C/Gas 7. Place the potatoes in a large saucepan of lightly salted boiling water and cook for 3-4 minutes. Drain thoroughly and, when cool, scoop out the flesh from each wedge, leaving a 1cm/ 1/2in thickness next to the skin (save the scooped-out potato for mash or another recipe). Place the potatoes, flesh-side up, on a baking sheet lined with non-stick baking parchment.
Combine the spring onions, tomatoes, and dried herbs in a bowl and season well. Spoon the mixture into the potato wedges, top with the cheese, and bake in the oven for 20-25 minutes, or until crisp and golden. Serve immediately with the dip.
Page 2 of 2
Cheesy Baked Potato Skins With Creamy Herbed Dip (cont.)