November 29, 2017
Dairy, Cheese, Vegetables,
Appetizers, Potatoes , Greek, North American, Budget-Friendly, Easy/Beginner Cooking, Entertaining, Oven Bake, Gluten-Free, No Eggs, Vegetarian, Kosher Dairy more
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"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!"
Preheat oven to 200 C.
Coat the potatoes in 1 tbsp olive oil & prick all over w/a fork. Bake for 1 hr until tender inside & crisp outside.
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.
Bake at 200 C for 25-30 min or until crisped & brown.
Whisk or whiz the goat's cheese, yogurt, garlic, vinegar & chives w/sea salt, pepper & the remaining 1 tbsp olive oil & serve together.
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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.