Skinny Dippers (Baked Potato Skins for Dipping) Recipe #20181
Warning - the Surgeon General has determined that these may become habit-forming. Do not eat them while driving or operating heavy machinery.
by Mille® ™
1½ hours | 10 min prep
SERVES 12 , 48 skinny dippers
Potato Skins
- 6 potatoes
- 2 ounces butter, melted
- coarse salt
Garlic Dip for Potato Skins
- 6-8 cloves garlic, finely minced
- 4 teaspoons Dijon mustard
- 2 egg yolks, slightly beaten
- 4 ounces vegetable oil
- 4 ounces olive oil
- 1 tablespoon lemon juice
- salt and pepper or lemon pepper
- ----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.
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5 stars