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