Shrunken Potato Heads With Slime Dip Cookme Food

SHRUNKEN POTATO HEADS WITH SLIME DIP

Steps:

• Preheat the oven to gas 7, 420 °F, fan 390 °F.
• Using a small knife or a sharp part of a vegetable peeler, carefully carve faces into the potatoes, ⅖ inch eyes, noses and mouths.
• On a baking tray, toss the potatoes with oil to coat.
• Place potatoes, faces turning upwards and roast in the preheated oven for 40-45 minutes until golden and crispy.
• Combine mashed avocado, sour cream and garlic together.
• Stir in the lemon juice and some seasoning and whisk to combine.
• Top dipping sauce with chives and serve with roasted potato heads.

SHRUNKEN HEADS

Steps:

• Preheat the oven to 350 degrees F.
• Slice bacon into small cubes. Saute over medium heat until brown and crispy. Remove bacon to a paper towel lined plate and discard all but 1 tablespoon of the drippings. Saute onion in drippings about 3 minutes and add garlic. Cook until onion is translucent and beginning to brown. Do not allow garlic to brown, reduce heat if necessary. Add bread crumbs and cooked bacon and toss. Remove from heat and allow to cool in pan.
• With melon baler, remove core from apple starting at the top (stem end). Only dig about halfway down into the apple to remove the core, do not go all the way through the apple and out the opposite end. You should now have a well in the apple about 1-inch wide and 2 inches deep (depending on the size of your apple). With a paring knife carefully carve eyes, nose and mouth in side of the apple creating a face.
• To the cooled filling add Parmesan, butter, mustard, and 1 tablespoon of balsamic vinegar. Stuff apples with filling and place in a baking dish so that they do not touch. For best results have carved faces toward the outside of the dish. Brush and drizzle the remaining 2 tablespoons of balsamic vinegar on the outside of the apples, especially any cut features of the face.
• Bake for 1 to 1 1/2 hours, until apple is soft.

LOADED BAKED POTATO DIP

Steps:

• In a small bowl, mix the first 5 ingredients until blended; refrigerate until serving. Serve with waffle fries.

SKINNY DIPPERS (BAKED POTATO SKINS FOR DIPPING)

Steps:

• ----ToMake Garlic Dip----.
• 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.
• ----ToMake Potato Skins----.
• Scrub potatoes and pat dry.
• Pierce in several places with fork.
• Bake potatoes at 375F to 400F for about 45 to 60 minutes or until tender.
• Cool slightly and then cut in half.
• Scoop out flesh leaving in 1/8” to ¼“ inch thick shell.
• (Keep the potato flesh for recipes calling for mashed potatoes).
• Turn oven up to 500F.
• Using a kitchen shears or very sharp vegetable knife, 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.
• Serve with garlic dip.

CRISPY POTATO SKINS WITH CREAMY CHIVE DIP

Steps:

• Preheat the oven to 200C/Gas 6/fan oven 180C. Roughly prick the potatoes all over with a fork and bake in the oven for about 1 hour or until tender.
• Remove from the oven, leave until cool enough to handle, then cut each potato into eight wedges and put in a large bowl with the olive oil. Season generously. Mix well, making sure that each wedge is well coated with oil and seasoning.
• Stand the potato wedges on a large non-stick baking sheet and roast in the oven for 20-30 minutes or until really crispy and golden. Meanwhile, mix the soured cream in a serving bowl with the horseradish and snipped chives.
• Serve the wedges straight from the oven, with the soured cream for dipping.
• Prepare ahead: bake the potatoes and make and chill the dip the day before. Two hours before your party, prepare the potatoes from step 2 and put in the oven half an hour before your guests arrive.
• Stagger the cooking: roast in two batches - half before the party starts and half when these have been eaten.

TO DIE FOR MAKE-AHEAD MASHED POTATOES

Steps:

• Boil potatoes until tender.
• Beat softened cream cheese and sour cream in mixing bowl.
• Add hot potatoes and beat until smooth, adding small amounts of milk as needed.
• Add butter, chives, salt, pepper and onion powder and beat until well-mixed.
• Add garlic, green onions, and marjoram and beat until well-mixed.
• Pour into either casserole dish or crockpot.
• Dot with additional butter and sprinkle with paprika.
• Bake for 25 minutes in 350°F oven or cook on low in crockpot for 2-3 hours. If cooked in crockpot, add a few additional drops of butter and stir, just before serving.
• Sprinkle with Bacon Bits or crumpled bacon just before serving.
• NOTE: Can be refrigerated overnight in either casserole dish or crockpot.