Baked potato skins with skordalia
These baked potato skins are stuffed with skordalia, a rich, garlicky Greek dip made from potatoes pureed with lots of olive oil. Skordalia is traditionally served with salt cod fritters, and these jacket potatoes would definitely be delicious with some sort of fried fish.
Ingredients
Metric
Imperial
- 4 baking potatoes
- 4 garlic cloves, grated
- 250ml of olive oil, plus extra for greasing the potatoes
- 1 tbsp of red wine vinegar
- salt
Equipment
- Potato ricer
Method
Preheat the oven to 200°C/gas mark 6
Rub the baking potatoes with a drizzle of olive oil and a pinch of salt
Bake the potatoes for 1 hour 30 minutes, or until the skin is crisp and the insides are extremely soft (they might need up to an extra 30 minutes, depending on the size of the potato)
Once cooked, cut the potatoes in half and scoop out the flesh, reserving the skins. Pass the potato flesh through a ricer into a medium bowl
In a small food processor, combine the garlic with a small splash of olive oil to make a paste. Add 125ml of the remaining olive oil in a thin stream with the motor running
- 4 garlic cloves, grated
- 250ml of olive oil
Add this garlicky oil to the mashed potato along with the rest of the olive oil, and mix with a wooden spoon
Add the red wine vinegar and season with salt to taste. Serve the skordalia alongside the potato skins
- 1 tbsp of red wine vinegar
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