Ingredients
-
-
6
-
2
-
-
-
6 - 8
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4
-
2
-
4
-
4
-
1
-
-
-
-
Directions
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 , Amazing finger food!! These were gone from the plate in a few minutes! thank you!, 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!
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Steps
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1
Done
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----to Make Garlic Dip----. |
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2
Done
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in a Small Bowl, Combine the Garlic, Mustard, and Egg Yolks and Stir Until Well Blended. |
|
3
Done
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Combine the Vegetable and Olive Oils and Slowly Add the Oils, a Drop at a Time at First, Beating Constantly. |
|
4
Done
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as the Mixture Begins to Thicken, Add Oil a Little Faster and Beat Until the Mixture Is Smooth. |
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5
Done
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Add the Lemon Juice, Salt and Pepper. |
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6
Done
|
'----to Make Potato Skins----. |
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7
Done
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Scrub Potatoes and Pat Dry. |
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8
Done
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Pierce in Several Places With Fork. |
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9
Done
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Bake Potatoes at 375f to 400f For About 45 to 60 Minutes or Until Tender. |
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10
Done
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Cool Slightly and Then Cut in Half. |
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11
Done
|
Scoop Out Flesh Leaving in 1/8 to Inch Thick Shell. |
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12
Done
|
(keep the Potato Flesh For Recipes Calling For Mashed Potatoes). |
|
13
Done
|
Turn Oven Up to 500f. |
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14
Done
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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. |
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15
Done
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Brush Both Sides of Skins With Melted Butter and Sprinkle With Coarse Salt. |
