Indoor Campfire Baked Potatoes
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Servings
4 servings
Servings
4 servings
Indoor Campfire Baked Potatoes
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings
4 servings
Servings
4 servings
Ingredients
Potatoes
  • 4 large Russet potatoes
  • 4 small shallots thinly sliced
  • coconut or grapeseed oil for frying
  • sea salt
For the Sauce
  • 1 small ripe avocado
  • 2 scallions roughly chopped
  • 1/4 cup tightly packed parsley leaves
  • 1/4 cup tightly packed basil leaves
  • 3 tbsp lemon juice
  • 1/4 cup non-fat Greek yogurt
  • 1/2 tsp sea salt
Instructions
  • 1. Preheat the Wolf Gourmet countertop oven to 350 degrees F.
  • 2. Wash, scrub and dry the potatoes. Make a 1-inch slit in the tops of the potatoes length-wise, and then again crosswise. Arrange in a small baking dish and bake in the oven for 1 hour, or until the potato skins begin to pucker and the flesh is fork tender.
  • 3. Meanwhile, fry the shallots: add a thin layer of oil to a medium skillet, and set it over medium-high heat. Add the shallots and fry, stirring occasionally, until brown and crispy, about 5 minutes. Season with salt and set aside.
  • 4. Make the sauce: in a food processor or blender, combine the avocado, scallions, parsley, basil, lemon juice, yogurt and salt. Puree until smooth. Add 1 tablespoon of water if necessary.
  • 5. To serve, flatten the potatoes slightly by pressing down on the openings. Scoop a dollop of green goddess dip into each and top with the crispy shallots.

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