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.

• Ready In: 1 hr 25 mins
• Serves: 12
• Yields: 48 skinny dippers

Ingredients

• Potato Skins

• 6  potatoes
• 2  ounces butter, melted
•  coarse salt

• Garlic Dip for Potato Skins

• 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

Directions

1. ----ToMake Garlic Dip----.
2. In a small bowl, combine the garlic, mustard, and egg yolks and stir until well blended.
3. Combine the vegetable and olive oils and slowly add the oils, a drop at a time at first, beating constantly.
4. As the mixture begins to thicken, add oil a little faster and beat until the mixture is smooth.
5. Add the lemon juice, salt and pepper.
6. ----ToMake Potato Skins----.
7. Scrub potatoes and pat dry.
8. Pierce in several places with fork.
9. Bake potatoes at 375F to 400F for about 45 to 60 minutes or until tender.
10. Cool slightly and then cut in half.
11. Scoop out flesh leaving in 1/8” to ¼“ inch thick shell.
12. (Keep the potato flesh for recipes calling for mashed potatoes).
13. Turn oven up to 500F.
14. 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.
15. Brush both sides of skins with melted butter and sprinkle with coarse salt.
16. Place on a baking sheet.
17. Bake about 10 to 12 minutes or until crisp.
18. Serve with garlic dip.