Crisp Baked Potato Skins with Chive Dip Recipe

Crisp Baked Potato Skins with Chive Dip Recipes

Ingredients :

3 tbsp paprika

3 tbsp chili powder

3 tbsp roasted ground cumin

3 tbsp ground coriander

1 tsp garlic powder

1 tsp onion powder

1 tsp cayenne pepper

1/2 tsp dried thyme leaves

1/2 tsp dried oregano leaves

1/2 tsp dried rosemary leaves

6 baking potatoes, scrubbed clean

Method :

Preheat the oven to 375 degrees. Combine the herbs and spices, then set aside.

Slice 4.25-inch thick sides off the potatoes, leaving a potato rectangle. (The potato rectangles can be refrigerated, covered with water, for anotehr use).

Place the potato skins, cut side up, on a baking sheet and sprinkle with the herb and spice mixture. Bake in the center of the oven for 30 minutes. Remove the pan from the oven; spray the skins with a fine mist of water and return to the oven for another 15 minutes, or until soft.

While the potatoes are baking, make the chive dip. Combine the milk, cottage cheese, lemon juice, mustard, horseradish, and garlic in this order in a blender or food processor; blend until creamy. Pour into a bowl and add the capers, red onion, chives, black pepper, salt and the optional chopped herbs. Set aside at room temperature for at least 30 minutes or refrigerate for up to 2 hours. Serve with the potato skins as an appetizer.

Serves 6 as an Hors D' Oeuvre

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