Skinny Dippers Baked Potato Skins For Dipping Recipes

SKINNY DIPPERS (BAKED POTATO SKINS FOR DIPPING)

Steps:

• ----ToMake Garlic Dip----.
• In a small bowl, combine the garlic, mustard, and egg yolks and stir until well blended.
• Combine the vegetable and olive oils and slowly add the oils, a drop at a time at first, beating constantly.
• As the mixture begins to thicken, add oil a little faster and beat until the mixture is smooth.
• Add the lemon juice, salt and pepper.
• ----ToMake Potato Skins----.
• Scrub potatoes and pat dry.
• Pierce in several places with fork.
• Bake potatoes at 375F to 400F for about 45 to 60 minutes or until tender.
• Cool slightly and then cut in half.
• Scoop out flesh leaving in 1/8” to ¼“ inch thick shell.
• (Keep the potato flesh for recipes calling for mashed potatoes).
• Turn oven up to 500F.
• 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.
• Brush both sides of skins with melted butter and sprinkle with coarse salt.
• Place on a baking sheet.
• Bake about 10 to 12 minutes or until crisp.
• Serve with garlic dip.

SKINNY SKINS (BAKED POTATO SKINS)

Steps:

• Wrap potatoes in aluminum foil and bake at 400 degrees for approximately 45 minutes, or until tender.Let potatoes cool. When cool, cut potatoes in half lengthwise. Use a spoon to scoop out most of the soft center and place in bowl. Set aside.
• Brush the potato skin halves lightly with olive oil or spray with canola oil and place them flat side down on a baking sheet. Put the skins in the oven at 400 degrees and cook until hot and crunchy, approximately 10-15 minutes. Add cucumber, celery, tomato, mushrooms and 3/4 of the chives to the potatoes. Add olive oil, vinegar, salt and pepper. Toss well.
• Pull the potato skins out of the oven. Fill each potato skin with the potato salad mixture. Top each with a dollop of sour cream, blue cheese crumbles, turkey bacon (if using), remaining chives and a grind of black pepper. Serve immediately.

LOADED POTATO SKIN DIP

Steps:

• Preheat the oven to 375 degrees F.
• Cook the bacon in a medium skillet set over medium heat until crispy, about 8 minutes. Transfer the bacon to a paper-towel-lined plate to drain. Add the garlic and 2/3 cup of the oil to the skillet with the bacon drippings. Reduce the heat to medium-low and cook, stirring occasionally, until the garlic is golden, about 7 minutes. Remove from the heat and set aside to cool.
• Meanwhile, peel the potatoes and slice the potato skins into very thin strips (the thinner you cut the strips, the crispier they will be). Toss the strips with the remaining 1 tablespoon oil, 1/4 teaspoon salt and a few grinds of pepper in a small bowl. Spread in an even layer on a rimmed baking sheet and bake, stirring once, until golden and crispy, about 15 minutes.
• Cut the peeled potatoes into 1-inch chunks and put in a saucepan. Cover with cold water by about 2 inches and add a generous pinch of salt. Bring to a boil over high heat; reduce the heat and simmer until the potatoes are tender, 15 to 20 minutes. Drain and allow to cool slightly. Pass the potatoes through a ricer into a medium bowl or mash with a potato masher until smooth.
• Pour the oil and garlic mixture into the bowl of a food processor and process until smooth. Add the potatoes, vinegar, 1/3 cup water, 1/2 teaspoon salt and a few grinds of pepper and pulse until just creamy and combined; do not overprocess or the potatoes will become gluey. Add up to 3 tablespoons more water if necessary so that the dip is soft and spreadable. Season with additional salt and pepper.
• Transfer the dip to a serving bowl and top with the sour cream. Crumble the bacon and sprinkle it over the dip. Top with the Cheddar, crispy potato skins and scallions. Serve warm or at room temperature with potato chips, red bell pepper strips and celery sticks.

LOADED BAKED POTATO DIP

Steps:

• In a small bowl, mix the first 5 ingredients until blended; refrigerate until serving. Serve with waffle fries.

BAKED POTATO DIP II

Steps:

• Whisk together the cream cheese, sour cream, and ranch dressing mix in a large bowl until smooth. Stir in green onions, Cheddar cheese, and bacon bits. Cover and refrigerate overnight before serving.

BAKED POTATO SKINS

Steps:

• Bake potatoes at 400° for 1 hour or until tender. Cool slightly; cut in half lengthwise and scoop out pulp, leaving 1/4 in. shell. (Save removed potato pulp for another use.) , Cut skins into strips or halves; brush skin sides with butter and place on a baking sheet. Sprinkle pulp sides with salt and paprika; top each with the green onions, bacon, ham or shrimp, chopped peppers and cheese. , Bake at 450° for 10-15 minutes or until cheese is melted and skins are crisp. Serve with sour cream.

HOMEMADE POTATO SKINS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Rub potatoes with olive oil and place on a baking sheet.
• Bake in the preheated oven until tender, about 1 hour. Remove from the oven and let sit until cool enough to handle, about 10 minutes. Increase the oven temperature to 450 degrees F (230 degrees C).
• Cut potatoes in half lengthwise. Scoop out the flesh, leaving 1/4 inch on the skin. Brush canola oil all over the potato skins, outside and inside, and sprinkle with salt. Reserve flesh for another use.
• Bake skins in the preheated oven for 10 minutes. Flip and continue to bake for 10 minutes more. Remove from the oven. Turn on the oven's broiler.
• Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble.
• Arrange the potato skins flesh-side up on a roasting pan or rack. Sprinkle the insides with pepper, Cheddar cheese, and crumbled bacon. Return to the oven and broil until cheese is bubbly, about 2 minutes. Remove from the oven.
• Add a dollop of sour cream to each skin and sprinkle with green onions.

CHEESY BAKED POTATO SKINS & ONION DIP

Steps:

• Heat oven to 425ºF.
• Brush potatoes with 1 Tbsp. oil. Prick potatoes with fork. Bake 50 to 60 min. or until potatoes are tender. Cool slightly. Meanwhile, mix cream cheese spread, sour cream and onions; refrigerate until ready to serve.
• Increase oven temperature to 450ºF. Cut potatoes in half lengthwise; scoop out centers, leaving 1/4-inch-thick shells. (Refrigerate removed potato centers for another use.) Cut each shell lengthwise into 4 wedges. Place potato wedges in foil-covered shallow baking pan; brush with remaining oil.
• Bake 40 min., stirring halfway through baking. Cool slightly.
• Heat broiler. Arrange potato wedges, skin sides down, on broiler pan. Sprinkle with shredded cheese and pepper.
• Broil, 4 inches from heat, 2 to 3 min. or until cheese is melted. Serve with cream cheese mixture.

CHEESY BAKED POTATO SKINS WITH CREAMY HERBED DIP

Steps:

• Start by making the dip. Mix together the fromage frais, garlic, lemon zest, and herbs. Season well and chill until needed.
• Preheat the oven to 220C/Gas 7. Place the potatoes in a large saucepan of lightly salted boiling water and cook for 3-4 minutes. Drain thoroughly and, when cool, scoop out the flesh from each wedge, leaving a 1cm/ 1/2in thickness next to the skin (save the scooped-out potato for mash or another recipe). Place the potatoes, flesh-side up, on a baking sheet lined with non-stick baking parchment.
• Combine the spring onions, tomatoes, and dried herbs in a bowl and season well. Spoon the mixture into the potato wedges, top with the cheese, and bake in the oven for 20-25 minutes, or until crisp and golden. Serve immediately with the dip.