Potato Skins and Dip

• 4 large baking potatoes
• 4 tablespoons vegetable oil (use any oil of your choice)
• 14 pint sour cream
• 3 tablespoons snipped chives

1. Preheat oven Gas No 6.
2. Pierce each potato 3 or 4 times.
3. Bake in their skins for approximately 1 hour.
4. Leave to cool.
5. Cut each potato into quarters; remove most of the potato from the wedges.
6. Brush wedges with the oil.
7. Place in the oven for 10 minutes until crispy.
8. (Can be done on the barbecue).
9. DIP:.
10. Mix the sour cream and chives.
11. Serve with the wedges.

baking potatoes, vegetable oil, sour cream, chives

Taken from www.food.com/recipe/potato-skins-and-dip-227697 (may not work)