Posted by Gregorie / January 29th 2015
Potato Skins with Smoked Paprika and Ravida Sea Salt
Potato skins are a great dish in their own right, or can be used to accompany grilled meats or sausages, or a tasty burger be it either meat or veggie. The smoky dressed skins are wonderfully crisp and hot and when they meet the cool sour cream and chive dip you know you have a simple thing done well. Add a few leaves as a nice contrast if you so wish.
Heat the oven to 200C
5 or 6 baked potatoes, cooled
Spray sunflower oil
1 tsp smoked paprika
1 tsp Ravida sea salt
Half a lemon
150ml Sour cream
Fresh chives, chopped
Cut the potatoes in half, and scoop out the flesh. This can be used in another dish as required, such as fishcakes. Cut the halves into two or three pieces lengthways, depending on how large you like your skins to be. Place the skins on a roasting tray or suitable ovenproof dish. Lightly spray the skins with the smoked paprika. A gentle hand is advisable here as the paprika can be overwhelming if used unsparingly!
Pop the roasting tray in the oven for 20-25 mins, keeping a close eye on proceedings, and turning as necessary. A little scorching here and there is advisable, but blackening will make the skins too bitter. Whilst they are in the oven mix the chopped chives into the sour cream and pop into a ramekin or other dipping saucer. When the skins come out of the oven give them a squeeze of lemon and a good sprinkle of Ravida sea salt to complete a simple but splendid dish. Dig in!