Garlicky Potato Skins
We’ve packed garlicky potato skins with a healthy dose of green veg and draped them with a tangy cornichon-spiked salsa verde.
Garlicky Potato Skins
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Serves
4
4
Baking Potatoes
1
Garlic Bulb
2
Leeks
200 g
Cavolo Nero
3 tbsp
Olive Oil
200 g
Frozen Peas
3 tsp
Dijon Mustard
80 g
Comté
8
Cornichons
15 g
Parsley
2 tbsp
Red Wine Vinegar
To serve
Mixed Salad Leaf

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