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."
 
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Ready In:
1hr 25mins
Ingredients:
10
Yields:
48 skinny dippers
Serves:
12
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ingredients

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directions

  • ----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.

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Reviews

  1. Yummy and oh-so addictive -- I think that just about sums it up. Be careful to leave enough flesh on the skins, to keep them from burning too quickly when you crisp them up. My only other suggestion is to make twice as many as you think you need because once you start munching I think you'll find it darn near impossible to stop! The dressing is a gem too, and I think I'll be using it on more than potatoes from now on.
     
  2. Absolutely vanished into the crowd! The first time I made it I followed this recipe; the second time I served the garlic dip with cassava, cut think and deep fried like steak chips. The crowd went wild!
     
  3. Amazing finger food!! These were gone from the plate in a few minutes! thank you!
     
  4. I made these Christmas Eve '06. Everybody loved them! I kept a couple of halves for my DIL and stuffed with leftover flesh (twice baked)and she loved them as well! Thanks for sharing a great recipe that we will make again!
     
  5. Dzzunaluh
     
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RECIPE SUBMITTED BY

Gavin "Miller" Duncan passed away November 12, 2004 in Laurel, MD from complications of a "broken" heart. The outpouring of support from the Recipezaar community while his health was declining was a huge comfort to him and even "perked him up" a bit in his final month. Miller was a huge asset to Recipezaar, not only due to his incredible collection of recipes, but his participation in the forums. Miller was known for his wonderful low-sodium recipes, his warmth, and last, but not least, his wicked, dry sense of humor. Liza at Recipezaar ********************************************************* No, the picture to the left is not me. It is, in fact, a picture of famous TV Chef Jamie Oliver (a/k/a Thpit Boy)’s grandfather, the late Sir Topaz McWhacker. Note the strong family resemblance, most noticeable in the nose, eyebrows, and general lack of cleanliness Legend has it that Topaz taught Thpit everything that he knows about whacking and about only washing and combing his hair twice a year. . Instead of the trivia that many Recipezaar members have displayed on their “About Me” pages, I thought it might be a tad more helpful if I were to provide some beneficial information that you can put to good practical use either in your own kitchen or when you are watching the antics of some celebrated TV chefs. So, for your enlightenment..... . . Chairman Kaga: When he says “Ion Shff”, he really means “Iron Chef” or, perhaps, “I need a Kleenex” . Chef Paula Deen: When she says “awl”, she really means “oil”. When she says “y’all”, she really means “everyone except m’all”. When she says “bring the water to a bawl”, I have no clue what she means - I thought you could only make a baby “bawl”. And, boys and girls, you can easily Deenize the sentences that you use in your very own kitchen, such as “All y’all can bawl your corn in olive awl or wrap it in aluminum fawl”. . Emeril Lagasse: When he says “confectionery sugar’, he really means “confectioners’ sugar”. When he says “pappa-reeka”, he really means “paprika”. When he says “inside of”, he really means “in”. When he says “a little”, he really means “a lot”. Have you ever tried to count the number of times he says “a little” during any given show? Don’t – it will drive you nuts. When he says “cardamin”, he really means “cardamom”. When he says “my water don’t come seasoned”, what he really means is “I need a new joke writer”. When he says “that www dot food thing”, he really means “I flunked Computerese 101”. . Iron Chef Morimoto: When he says “Foo Netwu”, he really means “Food Network”. . Dessert Dude Jacques Torres: When he says “I going”, he really means “I am going”. (The verb “to be” has apparently been deleted from the French language.) . Spit Boy Jamie Oliver: When he says “whack it in the oven”, he really means “I am into hot, kinky stuff”. When he says “Bob’s yer uncle”, what he really means is “you’d better ask your aunt how well she REALLY knew that mailman named Robert”. When he says “rocket”, he really means “an older weapon being used in Iraq”. When he says “Fewd Netwuk”, he really means “Food Network”. . Numerous chefs: When they say “codfish” and “tunafish”, what they really mean is “cod” and “tuna”, respectively. Please note that they use these terms so that you don’t go out and buy “codanimal” or “tunavegetable” by mistake. Having said that, I have no clue as to why they don’t refer to “troutfish”, “salmonfish”, “red snapperfish”, etc., etc. . Giggly-Wiggly Rachael Ray: When she says “EVOO”, she really means “don’t use BOCO (boring old corn oil)”. When she says “a little lettuce action going on”, she really means “with only 8 minutes left in the game, cabbages are still in the lead, but lettuces are making a strong comeback”. . Two Fat Ladies: When they say “I gwing”, they really mean “I am going” or “Sorry, but we have been watching too many episodes of Jacques Torres’ show”. . Please note that the above is not all-inclusive. If there are other celebrity chef words or phrases that have you stumped, please post an "ISO" message in the discussion forums and I will find the translation for you.
 
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