Garlic Roasted Potato Skins

Total Time:
1 hr 55 min
Prep:
15 min
Cook:
1 hr 40 min

Yield:
8 servings
Level:
Easy

Ingredients
  • 3 pounds russet (baking) potatoes (6 to 8 medium; preferably organic)
  • 1 small head garlic (2 inches in diameter)
  • 3/4 stick (6 tablespoons) unsalted butter, softened
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • Serving Suggestion: Onion and spinach dip, recipe follows
Directions
  • Preheat oven to 350 degrees F.

  • Prick each potato once or twice with a fork. Cut off and discard top fourth of garlic head; then wrap garlic tightly in foil. Bake garlic and potatoes on same rack in lower third of oven until potatoes are tender, 50 minutes to 1 hour. Remove potatoes from oven and cool on a metal rack 15 minutes. Continue to bake garlic until tender, about 15 minutes more, then cool in foil on rack.

  • While garlic cools, halve potatoes lengthwise, then quarter each half (to form short wedges). Scoop out potato flesh (reserving it for another use), leaving 1/4-inch-thick potato skins.

  • Increase oven temperature to 425 degrees F.

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

  • 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.

  • 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. Bring to room temperature before baking.

  • Onion and Spinach Dip:

  • 3 tablespoons extra-virgin olive oil

  • 1 large onion, chopped (1 3/4 cups)

  • 1/2 pound shallots, chopped

  • 1/2 pound baby spinach, coarsely chopped

  • 3 ounces cream cheese, softened

  • 1 (16-ounce) container sour cream

  • 1/2 teaspoon salt

  • 1/4 teaspoon black pepper

  • 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. Reduce heat to moderate and continue to cook, stirring occasionally, until softened, about 8 minutes more. Add spinach and cook, stirring, just until wilted, about 2 minutes. Remove from heat and cool slightly.

  • Transfer spinach mixture to a bowl, then stir in cream cheese, sour cream, salt, and pepper until combined well. Chill, covered, at least 1 hour.

  • Cook's Note: Dip can be chilled up to 1 day (though the spinach will lose some of its color). Let stand at room temperature 15 minutes before serving.


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Reviews
    FNM-Philadelphia-001.tif

    Not what you're looking for? Try:

    Cheesesteaks Potato Skins

    Recipe courtesy of Food Network Kitchen