Potato skins served with a crème fraiche and sundried tomato
Serves: 4
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Directions
- Preheat the oven to 180°C.
- Roast the potatoes, until golden and quarter.
- Scoop out carefully the pulp to leave a thin layer of skin.
- Deep-fry the skins until crisp and golden.
- Drain.
- Mix the crème fraîche and sundried tomato well together and serve with the potato skins.
Ingredients
- Salt, to taste
- 150 g crème fraîche
- 50 g sundried tomato purée