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1
Preheat oven to 350 degrees F.
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2
Prick each potato once or twice with a fork.
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3
Cut off and discard top fourth of garlic head; then wrap garlic tightly in foil.
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4
Bake garlic and potatoes on same rack in lower third of oven until potatoes are tender, 50 minutes to 1 hour.
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5
Remove potatoes from oven and cool on a metal rack 15 minutes.
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6
Continue to bake garlic until tender, about 15 minutes more, then cool in foil on rack.
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7
While garlic cools, halve potatoes lengthwise, then quarter each half (to form short wedges).
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8
Scoop out potato flesh (reserving it for another use), leaving 1/4-inch-thick potato skins.
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9
Increase oven temperature to 425 degrees F.
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10
Squeeze garlic into a small bowl, discarding garlic skins, and mash to a paste with butter, salt, and pepper using a fork.
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11
Divide garlic paste among potato skins (about 1/2 teaspoon each), spreading evenly, then roast skins in a large shallow baking pan (1 inch deep) until golden and crisp, 20 to 25 minutes.
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12
Cook's note: Potato skins can be scooped out and spread with garlic paste (but not baked) 1 day ahead and chilled, loosely covered with foil.
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13
Bring to room temperature before baking.
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14
Onion and Spinach Dip:
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15
3 tablespoons extra-virgin olive oil
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16
1 large onion, chopped (1 3/4 cups)
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17
1/2 pound shallots, chopped
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18
1/2 pound baby spinach, coarsely chopped
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19
3 ounces cream cheese, softened
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20
1 (16-ounce) container sour cream
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21
1/2 teaspoon salt
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22
1/4 teaspoon black pepper
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23
Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then saute onion and shallots, stirring, until lightly browned, about 2 minutes.
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24
Reduce heat to moderate and continue to cook, stirring occasionally, until softened, about 8 minutes more.
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25
Add spinach and cook, stirring, just until wilted, about 2 minutes.
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26
Remove from heat and cool slightly.
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27
Transfer spinach mixture to a bowl, then stir in cream cheese, sour cream, salt, and pepper until combined well.
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28
Chill, covered, at least 1 hour.
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29
Cook's Note: Dip can be chilled up to 1 day (though the spinach will lose some of its color).
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30
Let stand at room temperature 15 minutes before serving.
