{"id":535,"date":"2023-01-25T16:00:57","date_gmt":"2023-01-25T16:00:57","guid":{"rendered":"https:\/\/tracklementsglobal.com\/uae\/2023\/01\/25\/tewkesbury-hot-mustard-skins-and-dogs\/"},"modified":"2023-01-25T16:00:59","modified_gmt":"2023-01-25T16:00:59","slug":"tewkesbury-hot-mustard-skins-and-dogs","status":"publish","type":"post","link":"https:\/\/tracklementsglobal.com\/uae\/tewkesbury-hot-mustard-skins-and-dogs\/","title":{"rendered":"Tewkesbury Hot Mustard Skins and Dogs"},"content":{"rendered":"

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Cooking Directions<\/h2>\n

Makes: 12<\/p>\n

Clean and dry the baking potatoes and pierce them in several places with a fork. Rub the skins with some oil before baking in the oven for 30-45 minutes depending on their size.<\/p>\n

When they\u2019re cooked and cooled enough to handle, cut lengthways into quarters, scoop out most of the inside \u2013 leaving a thin layer (5mm) of potato on the inside – brush inside and out with a combination of butter and oil, sprinkle the skins with salt and pepper, place on a baking tray skin side down and bake until they are crisp and the edges are golden brown \u2013 about 20 mins.<\/p>\n

Whilst they\u2019re crisping up nicely, cook your chipolatas under the grill. And whilst that\u2019s going on, take half the scooped out potato and mix in the Tewkesbury Hot Mustard<\/a>. When the skins are done, load them up with the mustard potato mix and top with sliced sausage. Enjoy with a glass of your favourite cooling brew!<\/p>\n

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Ingredients<\/h2>\n