Cheesy Potato Skins with Sour Cream Dip
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 52 min.
Ready in
Ingredients
for
6
- Ingredients
- 6 small to medium, baking russet potato (about 1.35 kg)
- olive oil (for rubbing)
- Canola oil (for brushing)
- kosher salt (to taste)
- freshly ground Black pepper (to taste)
- 1 cup Cheddar cheese (grated)
- Herbed Sour Cream Dip
- ¾ cup Sour cream
- ½ cup cream cheese (softened)
- ¼ cup heavy cream
- 2 scallions (cleaned and thinly cut into rings)
- salt (to taste)
- freshly ground Black pepper (to taste)
Preparation steps
1.
Preheat oven to 400º F / 200º C.
2.
Scrub potatoes and pat dry with paper towels. Rub with olive oil and bake for 45 to 60 minutes, or until the potatoes are cooked through.
3.
Remove potatoes from the oven and let cool until easy to handle. Cut into wedges. Use a spoon to carefully scoop out the insides, leaving about 1/4-inch of potato on the interior skin, and reserving the scooped potatoes for another use,
4.
Increase the oven temperature to 450° F / 230º C. Brush canola oil all over the potato skins, outside and in. Sprinkle with salt. Place on a baking rack in a roasting pan. Cook for 10 minutes on one side, then turn the skins over and cook for another 10 minutes. Remove from oven and cool until easy to handle.
5.
Arrange the potato skins skin-side down on the roasting pan or rack. Sprinkle the insides with freshly ground black pepper and cheddar cheese. Return to the oven and broil for an additional 2 minutes, or until the cheese is bubbly. Remove from oven. Use tongs, transfer skins to a serving plate.
6.
For Herbed Sour Cream Dip:
7.
Meanwhile, mix all ingredients for herb dip together until smooth. Refrigerate, covered with plastic wrap, until ready to serve. Serve potatoes hot with dip on the side.
