This one’s a no-waste snack. Made using the leftover skins from our hash brown recipe, they’re brushed with garlic butter, roasted until golden and crisp, then served with a simple sour cream and chive dip. It’s quick, uses what you’ve already got, and great for dinner party starter.
Category
Snack
Servings
4
Prep time
5 minutes
Cook time
30 minutes
This one’s a no-waste snack. Made using the leftover skins from our hash brown recipe, they’re brushed with garlic butter, roasted until golden and crisp, then served with a simple sour cream and chive dip. It’s quick, uses what you’ve already got, and great for dinner party starter.
Ingredients
- potato skins from 6 baked potatoes (see hash browns recipe)
- 40g butter, melted
- 1 tbsp olive oil
- 1 tsp garlic powder
-
sea salt and white pepper, to season
- 200g sour cream
- 1 bunch chives, finely snipped
Directions
Preheat the oven to 200°C fan forced (390°F). Place quartered potato skins on a large baking tray lined with baking paper, skin side up.
- Combine butter, oil, garlic powder, salt and pepper in a small bowl and mix well.
- Brush the skins with half of the butter mixture and bake for 15 minutes.
- Remove from the oven and turn skins over. Brush the inside of the skins with the remaining butter mixture.
- Return to the oven for a further 15 minutes, until very crisp and golden.
- Gently mix the sour cream to a spreadable consistency.
- Place in a shallow serving dish and make an indent in the centre. Sprinkle with the chives.
- Place the skins on a serving platter with the sour cream for dipping.
Recipe notes
Cook support
Make sure the skins are fully dry before baking. Any leftover steam or moisture can stop them crisping up properly.
Don’t overcrowd the tray! Space the skins out so the hot air can circulate properly.
Sour cream
Take care not to overmix the sour cream, as it becomes thinner the more it is mixed.
Serving ideas
Serve hot with sour cream and chives, or load them up with crispy bacon, cheese or jalapeños for extra bite.
