POTATO SKINS WITH SOUR CREAM & HOT TOMATO DIP

Once the skins have been removed, mash the remainder of the
potatoes to go with the pork, adding a little sour cream and a couple
of egg yolks or some grated cheese, and seasoning with salt and pepper.
An even quicker way of making potato skins is to wash and
carve slices off the uncooked potatoes and then bake or deep-fry
them. It still works, but the texture isn’t as good as it is when you
boil the potatoes in their skins first. (Buy a jar of hot salsa dip if
you don’t have time to make your own.)
2 medium-sized potatoes per person (approximately)
Salt
Sour cream
For the Hot Tomato Dip
1 tin of chopped tomatoes
1⁄2 small jar of mayonnaise
1 large onion
2 cloves of garlic
1⁄2 tsp chilli powder
Salt & pepper
(Tabasco or Worcestershire sauce)
Oil
Method
1. Give the potatoes a quick wash in cold water with a nail-brush
then put them in a saucepan with fresh cold water, bring to the
boil in the usual way and simmer gently for about 15 minutes
until the potatoes are cooked through. (A sharp knife should go
easily through the potato when it’s done.)
2. When the potatoes are cool enough to handle, carve the peel off
in thick slices from top to bottom and lightly season the potato
skins with salt.
3. Sprinkle the skins with oil and bake in a preheated oven, Gas
Mark 7 (220ºC) for about 20 minutes until golden.
4. Serve warm with the hot tomato dip and sour cream.
To make the Hot Tomato Dip
1. Warm some oil in a pan then fry the finely chopped onion and
crushed garlic for a few minutes until just soft.
2. Add the chilli powder and chopped tomatoes, turn the heat up
and bring to the boil, stirring continuously.
3. Simmer for about 20 minutes until the liquid reduces slightly
and the sauce thickens, then remove from the heat and allow to
cool for about half an hour before adjusting the seasoning with
salt and pepper and a little Tabasco or Worcestershire sauce if
liked.
4. Mix the tomato sauce in a bowl with the mayonnaise, cover
with cling film and keep in the fridge.