So I’m trying out something new.
A lot of my posts, especially recently, have been long. Like, thousands of words long. I’m a notorious chatterbox, and as I try to write how I speak, I often end up writing a LOT.
When I first started blogging, I used to be much more off-the-cuff about what I wrote. There was no forward-planning, no scheduling, no brainstorming content months ahead of time. I just picked something I was loving that day, and wrote about that. It felt so much easier, so much SIMPLER, and I know I enjoyed it so much more.
So that’s what I’m going to try to do. Expect more quick and easy recipes, snaps of my fave outfits, short book reviews… basically anything I’m enthusiastic about, I’m gonna write about.
I feel like I’ve been taking this blogging malarkey far too seriously, and it’s time to take a step back and have fun and just be chatty and me again.
So here’s round one!
This is something Gary and I make whenever we’re having mash for dinner. I literally just drizzle the potato skin peelings with olive oil, add some spicy seasoning, then bake in the oven until they turn into tasty little potato “chips”.
So simple, but sooooo yummy. And they work really well with my new favourite creamy avocado dip too.
The secret ingredient? Cottage cheese.
I’ve been a long-time fan of cottage cheese. I discovered it back when I was lifting weights and trying to up my protein count. It’s lovely with berries in the morning, as a yoghurt substitute, and I’ve also used it before to make healthier cheese sauces for mac’n’cheese.
For this easy dip, you just use a fork to smash up the cottage cheese in a bowl, until it’s lump-free. Then add in an avocado and some seasoning… et voila! A creamy dip that’s zingy, and full of flavour and good fats.
Serves: 2 | Prep Time: 10 minutes | Cook Time: 20 minutes
*You’ll need a metal baking tray.
FOR THE POTATO SKINS
-1 tbsp olive oil
-1 tbsp smoked paprika
-1 tsp hot chilli powder
FOR THE AVOCADO DIP
-2 tbsp cottage cheese
-1 tbsp lemon juice
-1 generous pinch of sea salt
1. Pre-heat your oven to 180 degrees (celcius, fan-assisted).
2. Wash, scrub and dry your potatoes. Then, using a small sharp knife, peel them carefully. (You can use a potato peeler if you want, but I find they’re TOO good at the job, and you end up with teeny slithers of skin that are no good for baking and/or dipping.)
3. Line your baking tray with tin foil, then spread out the potato peelings evenly, skin side down. Drizzle over the olive oil, then sprinkle on the paprika and chilli, and prepare to get messy…
4. Roll up your sleeves and get your hands in there. Mix the peelings into the oil and spices, until every single piece is lightly coated.
5. Pop the tray in the oven for 20-25 minutes, until the peelings are golden and fork-tender in the middle, and crispy and brown on the edges.
6. While the potato skins are in the oven, whip up your dip. Use a fork to mash the cottage cheese in a small bowl, until it’s smooth and creamy in consistency.
7. Slice open and de-stone your avocado, then scoop all the flesh out and add it to the cottage cheese. Mash it all up with your fork until it’s as smooth or chunky as you like, then add the lemon juice and sea salt and mix thoroughly.
8. Once the potato skins are out of the oven, scoop them onto a plate lined with kitchen roll to remove excess grease. Serve with the avocado dip.
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