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1
Prick each potato once or twice with a fork and rub a small amount of olive oil all over the potato (makes a nice crispy shell.).
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2
Wrap garlic in heavy foil topped with about 3 tablespons olive oil.
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3
Bake garlic and potatoes on same rack in lower third of oven until potatoes are tender, 50 minutes to an hour, Remove potatoes from oven and cool on a metal rack.
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4
Continue to bake garlic until tender and golden grown, about 15 minutes more, then cool in foil on rack.
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5
While garlic cools, halve potatoes lengthwise, then quarter each half to form short wedges.
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6
Scoop out potato pulp (reserving it for another use), leaving 1/4-inch-thick potato skins.
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7
Increase oven temperature to 425 degrees F.
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8
Using a fork, mash garlic cloves to a paste in a small bowl with butter, salt, and pepper.
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9
Divide garlic paste among potato skins (about 1 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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10
Serve with bacon bits, sour cream and chives on the side so your guests can top their own skins!
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11
Potato skins can be scooped out and spread with garlic paste 1 day ahead and chilled, loosely covered with foil.
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12
Bring to room temperature before baking as directed.
