Garlic Roasted Potato Skins

1. 1

   Preheat oven to 350F.

2. 2

   Prick each potato once or twice with a fork.

3. 3

   Cut off and discard top fourth of garlic head, then wrap garlic tightly in foil.

4. 4

   Bake garlic and potatoes on same rack in lower third of oven until potatoes are tender, 50 minutes to 1 hour.

5. 5

   Remove potatoes from oven and cool on a metal rack 15 minutes.

6. 6

   Continue to bake garlic until tender, about 15 minutes more, then cool in foil on rack.

7. 7

   While garlic cools, halve potatoes lengthwise, then quarter each half (to form short wedges).

8. 8

   Scoop out potato flesh (reserving it for another use), leaving 1/4-inch-thick potato skins.

9. 9

   Increase oven temperature to 425F.

10. 10

    Squeeze garlic into a small bowl, discarding garlic skins, and mash to a paste with butter, salt, and pepper using a fork.

11. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.