Hawaii Tribune Herald - - GRINDS -

Start to fin­ish: 4 hours (1 hour ac­tive) Serv­ings: 8 to 10

For the dip: 1 cup finely chopped onion 1 1/2 ta­ble­spoons olive oil 5 ounces baby kale, coarsely chopped 2 ounces light cream cheese 1 1/2 ounces finely grated Parmi­giano-Reg­giano One 8-ounce con­tainer sour cream 1 ta­ble­spoon minced jalapeno with the ribs and seeds, or to taste 2 tea­spoons fresh lemon juice Kosher salt For the potato skins: 3 pounds rus­set potatoes 1 head garlic (about 2 inches across) 6 ta­ble­spoons un­salted but­ter, soft­ened 2 ta­ble­spoons finely chopped fresh rose­mary

Kosher salt

Make the dip: In a large skil­let cook the onion in the oil over medium heat, stir­ring oc­ca­sion­ally, un­til golden, about 8 to 10 min­utes. Add the kale, in­crease the heat to medium-high and cook, stir­ring, un­til all of the kale is wilted, 2 to 3 min­utes. Re­move the pan from the heat, add the cream cheese and Parmi­giano-Reg­giano and stir un­til the cream cheese is melted. Trans­fer the mix­ture to a bowl and add the sour cream, jalapeno, lemon juice and salt to taste. Cover and chill for at least 1 hour.

Make the potato skins: Pre­heat the oven to 400 F. Prick each potato sev­eral times and ar­range them on a rimmed sheet pan. Cut off and dis­card the top quar­ter of the head of garlic, wrap the garlic in foil and add it to the sheet pan. Roast the potatoes and garlic in the lower third of the oven un­til the potatoes are very ten­der and the garlic is very soft, about 1 to 1 1/2 hours. (The garlic may be done be­fore the potatoes.)

Re­move the sheet pan from the oven and let the potatoes and garlic cool for 15 min­utes. In­crease the oven tem­per­a­ture to 425 F. Cut the potatoes in half length­wise, and then each half in thirds length­wise. Scoop out the flesh, (re­serv­ing it for an­other use) and leav­ing a 1/4-inch thick layer of potato on the skin. Into a small bowl squeeze out the garlic. Add the but­ter, rose­mary and 1/2 tea­spoon salt to the bowl; mash and mix well us­ing a fork.

Ar­range the potato wedges on the sheet pan, skin side down, and di­vide the garlic but­ter evenly among the top sides of the wedges, spread­ing it to coat all of the sur­face. Bake the wedges on the lower third of the oven un­til golden and crisp, about 18 min­utes. Sprin­kle lightly with salt and let cool briefly on a rack be­fore serv­ing.

Nu­tri­tional in­for­ma­tion per serv­ing: 227 calo­ries; 115 calo­ries from fat; 13 g fat (8 g sat­u­rated; 0 g trans fats); 37 mg choles­terol; 270 mg sodium; 23 g car­bo­hy­drates; 2 g fiber; 3 g sugar; 5 g pro­tein.

Newspapers in English

Newspapers from USA

© PressReader. All rights reserved.