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Potato Skins with Skordalia Dipping Sauce


This recipe was the first place winner in the Game Day Recipe Contest held by the Wisconsin Potato and Vegatable Growers Association (WPVGA).  


6 Wisconsin russet potatoes
1Cupdivided, olive oil
10 garlic cloves
1Cupsliced almonds
1⁄2Cupfresh lemon juice
3Tablespoonwhite wine vinegar
  Salt and pepper to taste
  water as needed


Preheat oven to 425 degrees F. Scrub the potatoes and pat them dry with a towel. Rub them with olive oil. Bake potatoes in the preheated oven for about 1 hour, until the skin is crisp and potatoes are cooked through.

Let potatoes cool until they can be comfortably touched. Halve the potatoes lengthwise, and scoop out the flesh, reserving it for the skordalia sauce.

Cut the potato shells lengthwise into 6 strips and arrange them on a baking sheet. Brush the skins with more oil and sprinkle them lightly with salt and pepper. Bake in the middle of the preheated oven for 20 to 25 minutes, until skins are crisp.

In a food processor, pulse the almonds with the garlic until minced. Add the potato flesh and pulse until combined. Add the olive oil in a steady stream while the processor is running. Add the lemon juice and vinegar and pulse until blended. Add water as needed to make the sauce a smooth consistency for dipping potato skins. Season to taste with salt and pepper.


12 Servings
SourcePhoto and Recipe courtesy of Potatoes USA
Prep time30 minutes
Cook time1 1/2 hours