MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Garlic Roasted Potato Skins
 Categories: Five, Potatoes, Appetisers
      Yield: 8 Servings
 
      3 lb Russet potatoes
      1 sm Garlic head
      6 tb Unsalted butter; softened
      1 ts Salt
    1/4 ts Black pepper
 
  Accompaniment: onion and spinach dip
  
  Preheat oven to 350°F/175°C.
  
  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" thick potato skins.
  
  Increase oven temperature to 425°F/218°C.
  
  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 ts each),
  spreading evenly, then roast skins in a large shallow baking pan
  (1" deep) until golden and crisp, 20 to 25 minutes.
  
  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.
  
  Recipe by Gina Marie Miraglia Eriquez
  
  Recipe FROM: Gourmet Magazine, Jan 2003
  
  Formatted by: Dave Drum, Apr 09, 2009
  
  Uncle Dirty Dave's Archives
 
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