Potato Skins with Dips

Potato skin are full of fibre and naturally gluten free. We have served ours with a selection of dips. Feel free to just make one as each dip is enough for 4 people. They all keep well in the fridge for 2-3 days so if you have any left over, they are great in gluten free wraps with salad, or stirred through gluten free pasta.

Credited to: Coeliac UK

Kcal: 704.0

Difficulty: Pretty easy

Serves 4
5 mins prep
90 mins cooking time

Ingredients

Potato Skins
  • 4 large baking potatoes or 6 medium ones
  • Olive oil for brushing
  • Salt and pepper

Edamame and Pea Dip

  • 100g edamame
  • 50g frozen peas, defrosted
  • 1 tbsp white wine vinegar
  • ½ tsp GF wholegrain mustard
  • 100ml soured cream, to bind
  • ½ tsp mint sauce

White Bean and Basil Dip

  • 1 can of cannelloni or butter beans, drained
  • 1 garlic clove
  • 3 tbsp olive oil
  • 1 tbsp Basil chopped
  • 1 lemon, juiced
  • Salt & pepper

Red Pepper Hummus

  • 2 red peppers
  • 1 can chickpeas
  • 1 lemon, juiced
  • 2tbsp tahini
  • 1 garlic clove, minced
  • 2 tbsp olive oil, plus more for serving
  • 1/2 tsp ground cumin
  • Salt and pepper to taste

Method

Potato Skins

  1. Scrub the potatoes clean, then bake them in an oven at 200°C, 400°F Gas mark 6 for about an hour until they are cooked through. You will know that they are done if they give a little when squeezed.
  2. Cut the potatoes into quarters and scoop out the insides leaving about 1cm of potato on the skin. (Reserve the scooped out potato for another dish).
  3. Now increase the heat of the oven to 220C°, 425°F gas mark 7. Brush the potato skins with a little olive oil, covering all the skins, outside and in. Sprinkle with salt.
  4. Place on a tray in the oven.
  5. Cook for 10 minutes on one side, then flip the skins over and cook for another 10 minutes. Remove from oven and cool until they are cool enough to handle.
Red Pepper Hummus
  1. Remove the core of the peppers, and then cut them into large flat pieces.
  2. Arrange the pepper pieces, skin-side up, on a baking sheet. Grill them for 5-10 minutes, until the pepper skins have charred.
  3. Place the peppers to a re-sealable plastic bag. Seal this, and then wait 10 to 15 minutes until the peppers are cool enough to handle. Gently peel away the charred pepper skin and discard. Reserve 1 to 2 pieces of the peeled roasted pepper pieces to use as a garnish when serving, then roughly chop the rest.
  4. Pop all the other ingredients into the blender and blitz to a smooth dip and top with the garnish.

Edamame and pea dip

  1. Reserve a few edamame beans for garnish, then place all the other ingredients into the blender and blitz to a smooth dip.

White Bean and Basil Dip

  1. Place all the ingredients into the blender and blitz to a smooth dip

Nutritional information per serving

Kcal
704
Fat
28.3g
Carbs
90g
Protein
24g
Fibre
15.2g
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