Donkey Sauce-Skordalia Potato Skins
- Level: Easy
- Yield: 16 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 214
- Total Fat
- 16
- Saturated Fat
- 4
- Carbohydrates
- 15
- Dietary Fiber
- 1
- Sugar
- 1
- Protein
- 3
- Cholesterol
- 17
- Sodium
- 285
- Total: 1 hr 35 min
- Active: 15 min
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
Donkey Sauce
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
- 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.