Skinny Dippers (Baked Potato Skins for Dipping)
Per serving
Warning - the Surgeon General has determined that these may become habit-forming. Do not eat them while driving or operating heavy machinery.
Ingredients
12 serv.Step-by-step instructions
- 1
----ToMake Garlic Dip----.
- 2
In a small bowl, combine the garlic, mustard, and egg yolks and stir until well blended.
- 3
Combine the vegetable and olive oils and slowly add the oils, a drop at a time at first, beating constantly.
- 4
As the mixture begins to thicken, add oil a little faster and beat until the mixture is smooth.
- 5
Add the lemon juice, salt and pepper.
- 6
----ToMake Potato Skins----.
- 7
Scrub potatoes and pat dry.
- 8
Pierce in several places with fork.
- 9
Bake potatoes at 375F to 400F for about 45 to 60 minutes or until tender.
- 10
Cool slightly and then cut in half.
- 11
Scoop out flesh leaving in 1/8” to ¼“ inch thick shell.
- 12
(Keep the potato flesh for recipes calling for mashed potatoes).
- 13
Turn oven up to 500F.
- 14
Using a kitchen shears or very sharp vegetable knife, cut the shells in half and then in half again giving you 8 sections for each potato.
- 15
Brush both sides of skins with melted butter and sprinkle with coarse salt.
- 16
Place on a baking sheet.
- 17
Bake about 10 to 12 minutes or until crisp.
- 18
Serve with garlic dip.
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