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Potato Skins and Dip

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)0.2943
Energy (kCal)2.7
Carbohydrates (g)0.3915
Total fats (g)0.0657
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 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. (Can be done on the barbecue). | 8. DIP: | 9. Mix the sour cream and chives. | 10. Serve with the wedges. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    baking potato 4 - - - -
    vegetable oil choice 4 tablespoons - - - -
    cream 1/4 pint sour - - - -
    chive 3 tablespoons snipped 2.7 0.3915 0.2943 0.0657

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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