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Loaded Potato Skin Dip
What You Need
• 2 strips bacon
• 2/3 cup plus 1 T olive oil
• 8 cloves garlic, smashed
• 1 lb gold potatoes
• Salt and freshly ground pepper
• 1 T white wine vinegar
• 2 scallions, thinly sliced
• ¼ cup sour cream
• Assorted vegetables for dipping

Cook the bacon in a medium skillet set over medium heat until crispy, about 8 minutes. Transfer the bacon to paper towels to drain. Add 2/3 cup of the oil and the garlic to the skillet with the bacon drippings. Reduce the heat to medium-low and cook stirring occasionally, until the garlic is golden, about 7 minutes. Remove from the heat and set aside to cool. Meanwhile, preheat the oven to 375 degrees. Peel the potatoes and slice the potato skins into very thin strips (the thinner you cut the strips the crispier they will be). Toss the strips with ¼ tsp. salt, some pepper and the remaining 1 T oil. Spread in the even layer and bake on an ungreased rimmed baking sheet, stirring once, until golden and crispy, about 15 minutes. Cut the peeled potatoes into 1 inch chunks and put in a saucepan. Cover with cold water by about 2 inches and add a generous pinch of salt. Bring to a boil over high heat; reduce the heat and simmer until the potatoes are tender, 15 to 20 minutes. Drain and allow to cool slightly. Pass the potatoes through a ricer into a medium bowl or mash with potato masher until smooth. Pour the oil and garlic mixture into the bowl of a food processor and puree. Add the potatoes, vinegar, 1/3 cup water, ½ tsp. salt and pepper to taste and pulse until just creamy and combined; do not over process or the potatoes will become gluey. Add up to 3 T more water if necessary so that the dip is soft and spreadable. Season with additional salt and pepper. Transfer the dip to a shallow serving bowl. Crumble the bacon and sprinkle it over the dip along with the crispy potato skins and scallions. Top with sour cream and serve warm or at room temperature.


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