Skinny Dippers Baked Potato Skins For Dipping Recipes

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SKINNY DIPPERS (BAKED POTATO SKINS FOR DIPPING)

Warning - the Surgeon General has determined that these may become habit-forming. Do not eat them while driving or operating heavy machinery.

Provided by Millereg

Categories     Lunch/Snacks

Time 1h25m

Yield 48 skinny dippers, 12 serving(s)

Number Of Ingredients 10



Skinny Dippers (Baked Potato Skins for Dipping) image

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.

6 potatoes
2 ounces butter, melted
coarse salt
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

LOADED POTATO SKIN DIP

Top a mashed potato dip with crispy bacon, garlic, Cheddar and scallions, and then scoop it up with potato chips and vegetables.

Provided by Food Network Kitchen

Time 1h10m

Yield 8

Number Of Ingredients 10



Loaded Potato Skin Dip image

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.

3 strips bacon
8 cloves garlic, smashed
2/3 cup plus 1 tablespoon olive oil
3 to 4 Yukon gold potatoes (about 1 pound)
Kosher salt and freshly ground black pepper
1 tablespoon white wine vinegar
1/4 cup sour cream
1/4 cup shredded Cheddar
2 scallions, thinly sliced
Potato chips, red bell pepper strips and celery sticks, for serving

LOADED POTATO SKIN DIP

Inspired by the traditional Greek potato-and-garlic dip skordalia, this dip is loaded up with the best potato skin toppings: sour cream, scallions and crispy potato skins and bacon.

Provided by Food Network Kitchen

Categories     appetizer

Time 1h10m

Yield 8 servings

Number Of Ingredients 10



Loaded Potato Skin Dip image

Steps:

  • Cook the bacon in a medium skillet set over medium heat until crispy, about 8 minutes. Transfer the bacon to paper towels to drain. Add 2/3 cup of the oil and the garlic 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, preheat the oven to 375 degrees F. Peel the potatoes and slice the potato skins into very thin strips (the thinner your cut the strips the crispier they will be). Toss the strips with 1/4 teaspoon salt, some pepper and the remaining 1 tablespoon oil. Spread in an even layer and bake on an ungreased rimmed baking sheet, 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 puree. Add the potatoes, vinegar, 1/3 cup water, 1/2 teaspoon salt and pepper to taste and pulse until just creamy and combined; do not over process 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 shallow serving bowl. Crumble the bacon and sprinkle it over the dip along with the crispy potato skins and scallions. Top with sour cream and serve warm or at room temperature with potato chips and cut up vegetables for dipping.

2 strips bacon
2/3 cup plus 1 tablespoon olive oil
8 cloves garlic, smashed
3 to 4 Yukon gold potatoes (about 1 pound)
Kosher salt and freshly ground black pepper
1 tablespoon white wine vinegar
2 scallions, thinly sliced
1/4 cup sour cream
Potato chips, for dipping
Assorted vegetables such as bell pepper strips and celery sticks, for dipping

CRISPY POTATO SKINS WITH CREAMY CHIVE DIP

Tasty potato wedgies for a buffet, perfect buffet finger-food

Provided by Merrilees Parker

Categories     Buffet, Dinner, Lunch, Side dish

Time 1h55m

Number Of Ingredients 6



Crispy potato skins with creamy chive dip image

Steps:

  • Preheat the oven to 200C/Gas 6/fan oven 180C. Roughly prick the potatoes all over with a fork and bake in the oven for about 1 hour or until tender.
  • Remove from the oven, leave until cool enough to handle, then cut each potato into eight wedges and put in a large bowl with the olive oil. Season generously. Mix well, making sure that each wedge is well coated with oil and seasoning.
  • Stand the potato wedges on a large non-stick baking sheet and roast in the oven for 20-30 minutes or until really crispy and golden. Meanwhile, mix the soured cream in a serving bowl with the horseradish and snipped chives.
  • Serve the wedges straight from the oven, with the soured cream for dipping.
  • Prepare ahead: bake the potatoes and make and chill the dip the day before. Two hours before your party, prepare the potatoes from step 2 and put in the oven half an hour before your guests arrive.
  • Stagger the cooking: roast in two batches - half before the party starts and half when these have been eaten.

Nutrition Facts : Calories 257 calories, Fat 15 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 2 grams sugar, Fiber 5 grams fiber, Protein 4 grams protein, Sodium 0.44 milligram of sodium

6 baking potatoes
5 tbsp olive oil
284ml tub soured cream
3 tbsp creamed horseradish
4 tbsp snipped fresh chives
a few chive stems, to garnish

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