Potato Skins With Southwestern Dip |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Grilled potato skins?!?!? Yup, I did it. You start from the oven, but finish on the grill. Great for a weekend get together. Better than any TGIF's I ever had!!!! Ingredients:
4 large baking potatoes, cleaned |
olive oil for brushing |
1 cup sour cream |
2 garlic clove, crushed |
2 teaspoons tomato paste |
1 small green chili, chopped |
1/2 teaspoon celery salt |
salt and ground pepper to taste |
Directions:
1. Bake your potatoes until tender, about an hour
2. Cut them in half and scoop out the flesh , leaving just a thin layer on the skins.
3. (You can save the scooped out potatoes for later usage)
4. Cut the halves in half again and brush the skins with olive oil.
5. Cook on a medium grill for 5 minutes, until crisp.
6. For the dip
7. Combine sour cream, garlic, tomato paste, green chili, celery salt, and salt and pepper to taste.
8. Refrigerate or use immediately for dipping your skins!
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