Sunday, August 12, 2012

potato skins & dip

am i the only one who is already pumped for football season?
i don't think there is anything better than a cool crisp saturday,
leaves falling on the ground, a cute new pair of boots,
and an afternoon full of football.

hello! that sounds perfect :)

i know, i know, i'm getting ahead of myself.
we still have another whole month of summer here in seattle.

nonetheless, i'm already planning treats for game day parties.

enjoy :)

recipe via food for friends
a lovely cookbook gifted to me by hbk

12 large baking potatoes
3/4 cup olive oil
4 cups sharp cheddar cheese, grated
2 bunches of scallions, chopped
1 3/4 cup sour cream
2 bunches chives, chopped
1 bunch flat leaf parsley
seas salt & pepper

serves 24
(obviously i cut this recipe in half) :)


1. pierce each potato right through the middle.
bake in a preheated oven at 350 degrees for 1 hour 10 minutes, or until cooked through.
remove and set aside until cook enough to handle.
cut each potato in half lengthwise and scoop out soft middles,
leaving a thin layer of skin. cut each half into 4 wedges.

2. brush oil over potato skins and arrange in a single layer on baking tray.
bake at the top of a preheated over at 425 degrees for 30 minutes or until golden,
stirring occasionally so they cook evenly.

3. remove from the oven and reduce heat to 400 degrees.
sprinkle with cheese and return to the over for 5-10 minutes,
until cheese is melted or crunchy (however you like it)

4. to make dip, put sour cream, chives, scallions and parsley
into a bowl. add salt and pepper to taste. mix well.

5. serve, dip, and enjoy!

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