I am in a writing, food and photography rut. This photograph is awful, the post is more than likely going to lack wit, however the recipe is pretty good if I do say so myself. This dip has goat cheese and lemon juice in it which gives it a nice tang and compliments the heat of the spicy skins. This dish can be served as an appetizer, side dish or on it's own as small meal. Lila and I ate this for lunch the other day along with a fruit salad and we both really enjoyed it.
Ingredients
4 large baking potatoes
1/4 cup olive oil, plus 1 Tablespoon
2 cloves garlic crushed
1/2 teaspoon of paprika
1 teaspoon dried red hot pepper flakes
2 ripe avocados pitted, peeled and cubed
Juice of 1/2 a lime
5 oz soft goat cheese
Course salt .
Directions
- Preheat oven to 375 degrees.
- Rub potatoes with 1 Tablespoon of olive oil and place on a baking sheet. Cook for 1 hour until spuds are tender.
- Remove from the oven and let cool to the touch. Cut lengthwise and scoop out the flesh of the potato; leaving a 1/2 inch of potato skin. Set the scooped out potato aside for the dip.
- Cut the skins in half again so the potato is cut into quarters.
- Combine the remaining oil, garlic, paprika and hot red pepper flakes in a large bowl. Gently add the potato skins and toss lightly to coat.
- Bake in a 375 degree for 45 minutes or until golden brown and crisp. Remove from oven and sprinkle with course salt.
- While the potato skins are cooking. Combine the extra potato, cubed avocado, crushed garlic, goat cheese and lemon juice. You can use a potato masher or mixer to combine, but I find a food processor or blender works best.
- Serve dip alongside warm potato skins.
Servings
2 to 4
A Broken Oven Tip
This dip would also be great serve alongside veggies or chips. Instead of baking the potatoes, use 1 cup of instant mashed potatoes. Still yum, but much easier and no waste.
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