Garlic Roasted Potato Skins
Photo by Mary Ellen Bartley
Ingredients
- onion and spinach dip
- ¼ teaspoon black pepper
- 1 teaspoon salt
- 6 tablespoons unsalted butter
- 1 small head garlic (2 inches in diameter)
- 3 pounds russet (baking) potatoes (6 to 8 medium; preferably organic)
Preheat oven to 350°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 ...
Rose Wines from Loire
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