Potato Skins with Cajun Dip

Potato Skins with Cajun Dip

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To serve – 4
Preparation time – 5 minutes
Cooking time – 10 minutes + 50 minutes for baked potatoes

Crisp and very naughty, these skins are really simple to make.

Nutritional Value per serving:
210kcal/871kj; Fat 17g of which saturated fat 2.2g; Cholesterol 0mg; Carbohydrates 12.7g of which sugars 3.3g; Protein 2.7g; Fibre 0.7g; Sodium 35mg


2 large baking potatoes Vegetable oil, for deep frying For the dip: 120 ml/4 fl oz plain yoghurt 1 garlic clove, crushed 5 ml/1 tsp tomato paste or 2.5 ml/ ½ tsp green chilli puree or ½ small green chilli, chopped 1.5 ml/ ¼ tsp celery salt Salt and freshly ground black pepper


  1. Preheat the oven to 180’C/160’C Fan/350'F/Gas 4.
  2. Bake the potatoes for 45-50 minutes until they are tender.
  3. Cut the potatoes in half and scoop out the flesh, leaving a thin layer on the skins.
  4. Keep the flesh for another meal. Cut the potatoes in half once more.
  5. To make the dip, mix together all the ingredients and chill.
  6. Heat a 1 cm/ ½ in layer of oil in a pan or deep-fryer. Fry the potato skins until they are crisp and golden. Drain on kitchen paper, then sprinkle salt and black pepper. Serve the potato skins with a bowl of dip or a dollop of dip in each skin.

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