Serves 4 to 6
24 small Yukon Gold or red-skin potatoes
1 ½ cups Morton® Fine Sea Salt
¾ cup refrigerated Spinach and Artichoke dip, or another dip (see Other Dips, below)
1 yellow onion, thinly sliced
2 tablespoons vegetable oil
2 tablespoons flour
2 tablespoons panko breadcrumbs
1 teaspoon Morton® Fine Sea Salt
¼ teaspoon garlic powder
2 tablespoons chopped parsley, or other fresh herb
Turn the oven to 425ºF.
Wash and dry the potatoes thoroughly. Put in a baking dish just large enough to hold them in one layer. Pour the Morton® Coarse Kosher Salt over top. When the oven is up to temp bake the potatoes until tender, about 25 minutes. Cool for 15 minutes.
Turn the oven up to 450ºF.
Cut a small slice from one side of the potatoes and scoop out the flesh from the skin using a small spoon or a melon baller. Chop the potato slices finely and toss with the scooped-out potato flesh, and the dip. Fill up the hollowed skins with this mix and put to one end of a sheet pan.
Separate the onion slices and toss with the oil, flour, breadcrumbs, Morton® Fine Sea Salt, and garlic powder on the other end of the sheet pan. Spread out into an even layer. Put in the pan oven and bake until the onions are browned and crisp, about 15 minutes.
Serve the potatoes topped with crisped onions and parsley.
Blue Cheese dip
Hummus mixed with mashed roasted garlic
Baba Ganoush mixed with crumbled feta
Salsa, mixed with shredded cheddar
Crab dip mixed with chopped fresh herbs
Note: Mince herbs scraps and mix with any Morton® Salt for a colorful and aromatic Herb Salt that can be used for finishing dishes in the kitchen or at the table.