How to make it

  • Bake your potatoes until tender, about an hour
  • Cut them in half and scoop out the "flesh", leaving just a thin layer on the skins.
  • (You can save the scooped out potatoes for later usage)
  • Cut the halves in half again and brush the skins with olive oil.
  • Cook on a medium grill for 5 minutes, until crisp.
  • For the dip
  • Combine sour cream, garlic, tomato paste, green chili, celery salt, and salt and pepper to taste.
  • Refrigerate or use immediately for dipping your skins!

Reviews & Comments 5

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  • housewifey84 9 years ago
    the leftover "pulp" from the potatoes would be great for fried mashed potatoes
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  • nodakmom 9 years ago
    These sound so good. Will have to try them soon. Thanks for posting.
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  • sparow64 10 years ago
    sounds wonderful!
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  • chefjeb 10 years ago
    Good recipe, but it should be renamed. The dip isn't Cajun. It's more Southwestern with the green chile, which Cajuns don't use. Potato Skins with Southwestern Dip.
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  • chefmeow 10 years ago
    These sound incredible. These will be served at my party on Saturday night. Thanks for posting. Yummers.
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