Garlic and Chilli Dip with Crispy Potato Skins

                

Ingredients:-

For the Potato Skins:

4 Jacket Potatoes

Fry Light

Sea Salt

For the Dip:

250g/9oz Very Low Fat Fromage Frais

4 Garlic Cloves, peeled and crushed

2 Red Chillies, deseeded and very finely chopped

2 tsp Lemon Juice

3tbsp Finely Chopped Dill

2 tbsp Chopped Parsley

 Method:-

Preheat the oven to 200C/Gas 6. Prick the potatoes all over with a skewer or prongs of a fork and place on a non-stick baking sheet. Spray with fry light and sprinkle over some sea salt. Bake in the oven for 1 hour or until the centre of the potatoes are tender.

Remove from the oven, cut the potatoes in half and using a spoon, scoop out most of the flesh and save for another recipe, leaving a thin layer of potato around the inside of each shell. Using a sharp knife, cut the potato halves into half again, making 16 potato skins. Place back onto the baking sheet and return to the oven for 5 minutes.

Meanwhile, make the dip by combining all the ingredients in a small bowl and mixing well. Remove the potato skins from the oven and serve immediately with the garlic, dill and chilli dip.