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Crisp Potato Skins with Chili Cheese Dip




Source of Recipe


Pretty Pink Butterfly


List of Ingredients




Crisp Potato Skins with Chili Cheese Dip


Medium russet potatoes 6
Oil for frying

CHILI CHEESE DIP

Oil 1 tbsp

1 Small onion, finely chopped
1 Garlic clove, crushed
Chili powder 1 tsp
Sour cream 1/4 cup
Cheddar cheese, grated 2 cup

Recipe




Scrub potatoes and dry thoroughly, do not peel.

Poke each potato twice with a fork.

Bake in preheated 400 F (200 C) oven for 1 hour, turning once, until skins are crisp and flesh is soft when pierced with a knife.

Remove from oven and cool.

Cut in half and scoop out flesh, leaving about 1/4 inch (.5 cm) of potato in the shell (save unused flesh for another use).

Cut each potato half into three wedges.

Heat oil in a medium heavy bottom pan.

Gently lower batches of potato skins in moderately hot oil.

Cook for 1 to 2 minutes or until golden and crisp.

Drain on paper towels.

Serve immediately with Chili Cheese Dip.

CHILI CHEESE DIP:

Heat oil in a small pan.

Add onion and cook over medium heat for 2 minutes or until soft.

Add garlic and chili powder, cook for 1 minute stirring.

Add sour cream and stir until mixture is warm and thinned down slightly; add cheese and stir until melted and mixture is almost smooth.

Serve hot.

Serves 6