Preheat oven to 425º Fahrenheit
Wash and dry the potatoes thoroughly. Put in a baking dish just large enough to hold them in one layer. Pour the Morton® Kosher Salt over top. Bake until the potatoes are tender, about 25 minutes. Cool for 15 minutes.
Turn the oven up to 450º Fahrenheit
Cut a small slice from one side of each potato and scoop out the flesh from the skin using a small spoon or a melon baller to make a hollowed-out potato boat. Chop the remaining potato slices finely and mix with the scooped-out potato flesh, and the dip to create a potato-dip mixture. Fill up the hollowed out potato boats with this mix and put to one end of a sheet pan.
Separate the onion slices and toss with the flour, breadcrumbs, Morton® Fine Sea Salt, and garlic powder on the other end of the sheet pan. Spread out into an even layer. 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 Ghanoush mixed with crumbled feta
- Salsa, mixed with shredded cheddar
- Crab dip mixed with chopped fresh herbs
- Clam dip
*Morton® Fine Sea Salt crystals dissolve quickly in order to blend easily, which make it ideal for marinades, soups, sauces and dressings