This recipe comes from a great cookbook: The Golden Door Cookbook. The Golden Door Cookbook is based on foods served at the Golden Door Spa in southern California. The recipes are interesting and unique and delicious. BUT they tend to be more gourmet. By that I mean that they usually have extensive ingredient lists and aren’t always the simplest recipes to make. This recipe is an exception to that. While it does have a fairly long ingredient list, it is pretty simple to assemble. If you like, the dip could be prepared alone and served with potato chips or some other “dipper”.

Potato Skins with Ricotta-Sundried Tomato Dip

Dip

2 T. sliced, soaked dry-packed sundried tomatoes (these are the sundried tomatoes that come in a bag, rather than packed in oil— see note on soaking at bottom of recipe*)
1 T. reserved tomato soaking water
3/4 cup low-fat ricotta cheese
1 T. minced shallots
1 T. balsamic vinegar
1 t. dried basil
1/4 t. freshly ground pepper

In a food processor, combine the tomatoes, reserved soaking water, ricotta, shallots, vinegar, basil and pepper and process until smooth. Transfer to a bowl, cover and refrigerate until ready to serve. Let come to room temperature before serving.

*To rehydrate dry-packed sundried tomatoes, soak them in warm water to cover for 15 to 20 minutes. Drain and slice. Be sure to reserve 1 T. of the soaking water for the recipe.

Potato Skins

About 20 sprigs fresh rosemary
2 teaspoons dried parsley flakes
1 t. chili powder
1 t. ground cumin
1 t. paprika
1/2 t. celery salt
4 russet potatoes, scrubbed (a little over 2 1/2 lbs.)

Preheat the oven to 375 F. Spread the rosemary sprigs on a rimmed baking sheet.

In a small bowl, combine the rest of the ingredients, except the potatoes. Set aside.

Using a small, sharp knife, slice off a 1/4 inch thick slice from all four sides of each potato. (Save the peeled potatoes for another use.) Blot the cut sides of the potato skins dry with paper towels and arrange them, skin sides down, on the rosemary. Sprinkle the cut sides evenly with the spice mixture. Spray with vegetable oil spray, or brush with olive oil.

Bake for about 20 minutes, remove from the oven, and spray with the vegetable oil spray again (or brush again with olive oil). Return to the oven and continue baking for 10 to 15 minutes, or until the potatoes are golden brown and beginning to puff. Serve with the dip.