Roasted Potato Skins With Garlic Cheese Dip

4
Servings
10m
Prep Time
85-90m
Cook Time
1h 35m
Ready In


"Found @ goodfooddotcomdotau & posted there by Jill Dupleix, the pic of this recipe made me drool over what could be so easily done w/baked potato peelings. Jill said that "Desiree potatoes work well, but avoid potatoes w/a green tinge. Use the cooked potato flesh for mash, chowder or gnocchi. Serve the skins w/this garlicky fresh cheese dip or top w/bacon, blue cheese, salmon caviar, etc." ENJOY!"

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (296.4 g)
  • Calories 361.8
  • Total Fat - 17.6 g
  • Saturated Fat - 4.8 g
  • Cholesterol - 21 mg
  • Sodium - 301.9 mg
  • Total Carbohydrate - 39 g
  • Dietary Fiber - 5.5 g
  • Sugars - 4.7 g
  • Protein - 13.3 g
  • Calcium - 276.7 mg
  • Iron - 1.3 mg
  • Vitamin C - 20.9 mg
  • Thiamin - 0.2 mg

Step 1

Preheat oven to 200 C.

Step 2

Coat the potatoes in 1 tbsp olive oil & prick all over w/a fork. Bake for 1 hr until tender inside & crisp outside.

Step 3

When cool enough to handle, cut ea potato lengthwise into quarters & scoop out the flesh, leaving a 5 mm layer of flesh next to the skin. Brush lightly w/1 tbsp olive oil & scatter w/sea salt & pepper.

Step 4

Bake at 200 C for 25-30 min or until crisped & brown.

Step 5

Whisk or whiz the goat's cheese, yogurt, garlic, vinegar & chives w/sea salt, pepper & the remaining 1 tbsp olive oil & serve together.

Tips & Variations


  • No special items are required.

Related

Daily Inspiration

We have really fallen in love with goat cheese as of late and this recipe sounded delicious. I halved the recipe and used greek yogurt vs. regular. I was a little reluctant to use the entire tsp. of red wine vinegar since both cheeses tend to be very tart on their own, so I just used a 1/4-1/2 tsp. I also used roasted garlic vs. raw garlic. This recipe is a nice change of pace from regular potato skins.

(11 Jan 2018)