Roasted Garlic Potato Skins

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Ingredients (4)

  • Russet Potatoes, about 6-8 large
  • Unsalted Butter, 1 stick softened
  • Whole Garlic Cloves, 20 or so, to taste
  • KC Masterpiece Steak Seasoning, 1/2 tsp or to taste
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Roasted Garlic Potato Skins

Whether it’s the Superbowl or the World Series (and all games in between!) this has always a huge hit with guests. Easy to do ahead of time, a bit more substantial that the typical chips and dip routine. I serve with chopped bacon, sour cream and chives on the side. Enjoy!!!


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