Roasted Potato Skins With Garlic Cheese Dip
Recipe: #28749
November 29, 2017
Categories: Cheese, Appetizers, Potatoes, Greek, Oven Bake, Gluten-Free, No Eggs, Vegetarian, Kosher Dairy, more
"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 is 4 servings
Ingredients
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 by Step Method
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
- No special items are required.
1 Reviews
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