Baked Potato Skins

6 Potatoes
1/4 cup of butter, melted
Coarse Salt

Garlic Dip for Potato Skins
This is really for the adults.
6 cloves garlic, finely minced
4 teaspoons Dijon-style mustard
2 egg yolks, slightly beaten
1/2 cup vegetable oil
1/2 cup olive oil
1 tablespoon lemon juice
salt and pepper to taste


This is one of my kids favourites. Scrub potatoes and pat dry. Pierce in several places with fork. Bake potatoes about 45 to 60 minutes or until tender. Cool slightly and then cut in half Scoop out flesh leaving in 1/8 to 1/4 inch shell. [Keep flesh for recipes calling for mashed potatoes]. Turn oven up to 500F or 260C. Using a kitchen shears cut the shells in half and then in half again giving you 8 sections for each potato. Brush both sides of skins with melted butter and sprinkle with coarse salt. Place on a baking sheet. Bake about 10 to 12 minutes or until crisp.

Garlic Dip for Potato Skins
In a small bowl, combine the garlic, mustard, and egg yolks and stir until well blended. Combine the vegetable and olive oils and slowly add the oils , a drop at a time at first, beating constantly. As the mixture begins to thicken, add oil a little faster and beat until the mixture is smooth. Add the lemon juice, salt and pepper.