Crispy Potato Skins With Roasted Garlic & Bacon Dip:

[Roxy15]

Crispy Potato Skins With Roasted Garlic & Bacon Dip:

 

For The Potato Skins:

 

8 Russet Potatoes-(3-1/2 lbs.)

Olive Oil

1 Cup Shredded Cheddar Cheese

Chopped Scallions

 

For The Dip:

 

Slice 2 Bulbs Garlic

Salt, Pepper & Olive Oil

Cook:

4 Strips Bacon, Diced

Mix:

1 Cup Sour Cream

3/4 Cup Mayonnaise

1/2 Cup Chopped Scallions

1/4 Cup Minced Fresh Cilantro

1 T. Minced Canned Chipotle Chile

1/4 T. Fresh Lime Juice

1 Tsp. Worcestershire Sauce

 

Preheat oven to 400 degrees.

 

For potato skins, coat potatoes with oil and pierce several times with a fork. Transfer to baking sheet. For dip, slice off root ends of garlic bulbs; season with salt and pepper, drizzle with oil and wrap in foil. Transfer to baking sheet with potatoes. Roast potatoes and garlic 45 minutes. Remove garlic and set aside. Increase oven temperature to 450. Cook potatoes until fork tender, 15 minutes more. set aside. Cook bacon in skillet over medium heat until crisp, 10 minutes. Transfer to paper towels and reserve drippings; set both aside. Mix sour cream, mayonnaise, 1/2 cup scallions, cilantro, chipotle, adobo sauce, lime juice and Worcestershire in a bowl. Squeeze cloves from roasted garlic; dice cloves and stir into dip along with bacon. Season with salt and pepper. Cut potatoes in half lengthwise when cool enough to handle. Scoop out flesh, leaving 1/4 inch intact. Cut each half lengthwise into quarters. Transfer potato skins to baking sheet, skin side up. Brush potato skins with some of reserved drippings and return to oven, 10 minutes. Flip skins; brush with remaining drippings and roast 5 minutes more. Sprinkle skins with cheddar and roast until melted, 1 to 2 minutes.

 

Garnish with scallions and serve with dip.