Chargrilled veg hummus with dippers
Hit 3 of your 5-a-day with this chickpea dip and crudités - perfect for a quick lunch or snack
Parmesan potato skins
Serves 4
Easy
Prep:
Cook:
Bake up crispy potato skins with cayenne pepper, paprika and cheese then serve with a dip for a movie night nibble
Skip to ingredients
- 4 large baking potatoes
- 1 tbsp olive oil
- ½ tsp cayenne pepper
- ½ tsp paprika
- ½ tsp salt
- 2 tbsp grated parmesan(or vegetarian alternative)
Nutrition: per serving
- kcal173
- fat5g
- saturates2g
- carbs22g
- sugars1g
- fibre5g
- protein5g
- salt0.8glow
Method
step 1
Heat oven to 180C/160C fan/gas 4. Bake potatoes for 50-60 mins. Once cooked, cool slightly before halving and scraping out the middles, leaving about 1cm of potato in the skins. Cut each skin into 3 and toss on a baking sheet with oil, cayenne pepper, paprika, salt and Parmesan. Bake for a further 10-15 mins until crisp and golden.
