Potato Skins Garlic Dip

Heat oil in a deep fryer to 375 F. Using a sharp knife cut the potato halves into half again making 16 potato skins.

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Potato skins garlic dip. Transfer potato skins to paper towels to drain. Serve immediately or at room temperature sprinkled with scallions or chives with the roasted garlic dip on the side. Place potato skins in a 15x10x1-in.

Scoop out the insides leaving a little bit of potato in the skins. Step 2 Meanwhile in a large skillet cook bacon over. Melt the butter with 2 tablespoons canola oil then brush both the outside and the inside of the.

In a small bowl combine the garlic mustard and egg yolks and stir until well blended. Cut potatoes in half lengthwise. Serve the skins wthis garlicky fresh cheese dip or top wbacon blue cheese salmon caviar etc ENJOY.

Use the cooked potato flesh for mash chowder or gnocchi. Place a batch of about 4 to 6 potato skins in the deep fryer basket lower into oil and deep fry for about 2 to 3 minutes or until skins are browned and crisp. From the heat for 1-2 minutes or until cheese is melted.

In a covered large saucepan cook potatoes in enough boiling lightly salted water to cover for 15 to 20 minutes or until tender. 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. Roast for 20 minutes then flip the potatoes over to be cut-side down and continue to roast until crispy golden and cooked through about 15-20 more minutes.

Meanwhile make the dip by combining all the ingredients in a small bowl and mixing well. Cut the potatoes in pieces add them in the food. In a food processor add 12 a cup of the boiling water the garlic red wine vinegar and season with salt.

Share on Facebook Tweet on Twitter Share on LinkedIn Pin on Pinterest. Combine the cheeses and bacon. Blend until the garlic is diluted.

Repeat with the remaining potato skins. Place back onto the baking sheet and return to the oven for 5 minutes. Jill said that Desiree potatoes work well but avoid potatoes wa green tinge.

Remove the potato skins from the oven and serve immediately with the garlic dill and chilli dip. Sprinkle with salt and pepper. Previous article Roasted Garlic-Goat Cheese and Muscatos Grape Crostini Next article Crudite with Hot Hatch Chile.

In an electric skillet or deep-fat fryer heat oil to 375. Serve with the dip. Combine the vegetable and olive oils and slowly add the oils a drop at a time at.

Meanwhile mix the soured cream in a serving bowl with the. Fry skins in oil for 2-3 minutes or until golden brown and crisp. Appetizer Organic Garlic Potato Skins Ranch Dip Roasted.

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