Garlic Roasted Potato Skins
This is the kind of yummy food that you can make for any occasion. Plus garlic is so good for you health wise.
3 pounds of baking potatoes (russet)
1 head of garlic
3/4 stick of butter, softened
1 teaspoon salt
1/4 teaspoon pepper (freshly ground)
Olive oil (EVOO)
Pre-heat the oven 350 degrees
Wash and scrub potatoes, removing all dirt and debris.
Take a fork and pierce each potato a few times. Cut off and throw away the top fourth of the garlic head; drizzle with about a tablespoon of Extra Virgin Olive Oil, then wrap garlic tightly in foil.
Bake potatoes and garlic together on the lower third of the oven, until potatoes are tender (approximately 50 minutes to 1 hour) ]. Once potatoes are tender, remove from oven and cool on rack, for about 15 minutes. Continue to bake garlic until tender, about 15 minutes more. Then remove and cool in the foil on rack.
While the garlic is cooling. Cut potatoes in half lengthwise, then to form wedges, cut into quarters. Scoop out potato flesh (reserving this for another use), leaving 1/4 potato skins.
Increase oven temp. to 425 degrees
Squeeze garlic into a small bowl, discarding skins,with softened butter, add salt and pepper and mash into a paste using a fork.
Divide garlic paste among potato skins (about 1/2 teaspoon each), spreading evenly, then roast skins(I like to brush a little olive oil on the skins before I add the garlic paste)in a large shallow pan. This will take about 20 to 25 minutes or until golden and crisp.
You can bake and scoop out the potato the day before. But do not bake them (final step). When you get ready to bake them, allow them to come to room temperature before baking.
As for the inside of the potato that has been scooped out. There are so many things that you can do with that. I like to chop up a scallion saute it in unsalted butter then add that to the potato, add some chopped fresh parsley and make little patties. Just fry until golden brown.
Or you can pour the potato into a casserol dish add all your favorite veggies, add cheese, salt and pepper and bake at 350 until the cheese in golden and bubbly.
Enjoy!
3 pounds of baking potatoes (russet)
1 head of garlic
3/4 stick of butter, softened
1 teaspoon salt
1/4 teaspoon pepper (freshly ground)
Olive oil (EVOO)
Pre-heat the oven 350 degrees
Wash and scrub potatoes, removing all dirt and debris.
Take a fork and pierce each potato a few times. Cut off and throw away the top fourth of the garlic head; drizzle with about a tablespoon of Extra Virgin Olive Oil, then wrap garlic tightly in foil.
Bake potatoes and garlic together on the lower third of the oven, until potatoes are tender (approximately 50 minutes to 1 hour) ]. Once potatoes are tender, remove from oven and cool on rack, for about 15 minutes. Continue to bake garlic until tender, about 15 minutes more. Then remove and cool in the foil on rack.
While the garlic is cooling. Cut potatoes in half lengthwise, then to form wedges, cut into quarters. Scoop out potato flesh (reserving this for another use), leaving 1/4 potato skins.
Increase oven temp. to 425 degrees
Squeeze garlic into a small bowl, discarding skins,with softened butter, add salt and pepper and mash into a paste using a fork.
Divide garlic paste among potato skins (about 1/2 teaspoon each), spreading evenly, then roast skins(I like to brush a little olive oil on the skins before I add the garlic paste)in a large shallow pan. This will take about 20 to 25 minutes or until golden and crisp.
You can bake and scoop out the potato the day before. But do not bake them (final step). When you get ready to bake them, allow them to come to room temperature before baking.
As for the inside of the potato that has been scooped out. There are so many things that you can do with that. I like to chop up a scallion saute it in unsalted butter then add that to the potato, add some chopped fresh parsley and make little patties. Just fry until golden brown.
Or you can pour the potato into a casserol dish add all your favorite veggies, add cheese, salt and pepper and bake at 350 until the cheese in golden and bubbly.
Enjoy!