Garlic Potato Skins with Onion and Spinach Dip by hhgregg

05 Aug, 2013


Looking for some appetizers that really hit the spot? Here at hhgregg, we would like to spread some of our favorite recipes for you to enjoy at home! Today, we will be focusing on Garlic Potato Skins with Onion and Spinach Dip.


Garlic Potato Skins

  • 1 1/2 lbs Russet (baking) Potatoes (6 to 8 medium, preferably organic)
  • 1/2 head Garlic (2 inches in diameter)
  • 3/8 stick Unsalted Butter (6 tbsp), softened
  • 1/2 tsp Salt
  • 1/8 tsp Black Pepper
  • 1/2 serving Onion and Spinach Dip (recipe follows)

Onion and Spinach Dip

  • 1 1/2 tbsp Extra Virgin Olive Oil
  • 1/2 Onion, large chopped (1 3/4 cups)
  • 1/4 lb Shallots, chopped
  • 1/4 lb Baby Spinach, coarsely chopped
  • 1 1/2 oz Cream Cheese, softened
  • 8 oz Sour Cream
  • 1/4 tsp Salt
  • 1/8 tsp Black Pepper


Garlic Potato Skins

Preheat oven to 350 degrees Fahrenheit. Prick each potato once or twice with a fork.  Cut off and discard top fourth of garlic head; then wrap garlic tightly in foil. Bake garlic and potatoes on same rack in lower third of oven until potatoes are tender, 50 minutes to 1 hour. Remove potatoes from oven and cool on a metal rack 15 minutes.  Continue to bake garlic until tender, about 15 minutes more, then cool in foil on rack.

While garlic cools, halve potatoes lengthwise, then quarter each half (to form short wedges).  Scoop out potato flesh (reserving it for another use), leaving 1/4-inch-thick potato skins.

Increase oven temperature to 425 degrees Fahrenheit.  Squeeze garlic into a small bowl, discarding garlic skins, and mash to a paste with butter, salt, and pepper using a fork.

Divide garlic paste among potato skins (about 1/2 teaspoon each), spreading evenly, then roast skins in a large shallow baking pan (1-inch deep) until golden and crisp, 20 to 25 minutes.


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