Name: Donkey Sauce-Skordalia Potato Skins
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT1H35M0.000S
Yield: 16 servings
Ingredients: 4 12-ounce russet potatoes, pricked with a fork; Unsalted butter, melted, for brushing; Kosher salt; 1/2 cup Donkey Sauce, recipe follows; 2 teaspoons fresh lemon juice; Freshly ground pepper; 4 ounces feta cheese, crumbled (about 1 cup); 2 scallions, thinly sliced; 3 tablespoons chopped fresh dill; 2 tablespoons chopped fresh oregano; 2 heads garlic; Extra-virgin olive oil, for drizzling; Kosher salt and freshly ground pepper; 1 cup mayonnaise; 1 teaspoon yellow mustard; 4 dashes of Worcestershire sauce

Directions

Preheat the oven to 425°. Bake the potatoes directly on the oven rack until soft, about 1 hour.
Quarter the baked potatoes lengthwise. Scoop out all but 1/4 inch of the flesh and transfer to a food processor. Brush both sides of the potato skins with melted butter and season with salt. Arrange skin-side down on a baking sheet and bake until crisp, 20 to 25 minutes.
Add the Donkey Sauce, lemon juice and a pinch each of salt and pepper to the food processor and process until smooth. Spoon into each potato skin. Top with the cheese, scallions, dill and oregano.

Donkey Sauce

Yield: about 1 1/4 cups

Preheat the oven to 350°. Slice off approximately 1 inch of the pointed top of each garlic head so that the cloves are slightly exposed. Place the heads on a sheet of foil and drizzle with olive oil. Season with salt and pepper. Tightly wrap the garlic in the foil. Place on a rimmed baking sheet and roast until the garlic is very tender and soft, 35 to 40 minutes.
Squeeze out 1/4 cup of the roasted garlic cloves (reserve the rest for another use). Mash thoroughly.
Combine the mashed garlic with the mayonnaise, mustard, Worcestershire sauce, 1/4 teaspoon salt and pepper to taste in a medium bowl. Mix thoroughly. Refrigerate until ready to use.