Potato Skins with a Greek Recipe Yogurt and slow Roasted Tomato Dip
- Summer
- On the Side
Elevate your snacking game with these Crispy Potato Skins partnered with Super Thick Yogurt and slow-roasted tomato dip. A symphony of textures and flavours that'll make your taste buds boogie!
Ingredients
The Greek dip
2 Shallot (sliced)
200g Cherry tomatoes
4 Garlic cloves
10g fresh basil (chopped)
Olive oil
Salt & pepper
The Skins
1kg Cooked potato skins (strips)
Method
Heat the oven to 180C
Slice shallot and add them to a baking dish. Top with cherry tomatoes, garlic cloves and drizzle with olive oil. Season with salt and pepper. Cook for 15-20 minutes until the shallots are golden brown and tomatoes have slightly burst from their skin but still hold their shape.
Add the Greek Recipe Yogurt to a small mixing bowl and stir through two cloves of the crushed roasted garlic and chopped fresh basil. Season with salt and pepper.
Add the Greek Recipe Yogurt to a serving bowl and top with the roasted shallot and tomatoes.
Fry the potato skins in 170C-180C oil for 3 minutes until they are golden brown. Add them to a mixing bowl and season with salt. Toss to combine them and serve with the Super thick dip.
In this recipe...
Greek Recipe 5% Fat Natural
15
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