Potato skins

64 servings

Ingredients

Quantity Ingredient
8 larges Baking potatoes
2 eaches Cloves garlic, crushed
¼ pounds Butter or margarine, melted
½ teaspoon Salt
2 tbs olive oil 8 oz cream cheese, at room
¼ teaspoon Pepper
1 each Recipe Roasted Garlic Dip (below)

Directions

INGREDIENTS

DIRECTIONS

Preheat oven to 425 Rinse potatoes, dry, and pierce with fork. Place them on a baking sheet. Bake them for 50 to 60 minutes or until tender. Cool slightly and cut in half widthwise. Cut each half into quarters. Scrape out almost all the potato pulp, leaving ¼ inch.

Reserve the potato pulp for another use. Combine butter, garlic, salt, and pepper in a small bowl. Dip the skins in butter and arrange them, skin side down, on a baking sheet. Bake at 425 degrees for 15 to 20 minutes or until golden brown. The skins may be held at room temperature overnight or frozen. Reheat at 425 degrees until hot.

Serve with the dip... makes 64 Roasted Garlic Dip 2 heads garlic, temperature ¼ cup sour cream ½ tsp salt Pepper to taste Directions: Preheat oven to 400 degrees. Peel the heavy outside layer from the heads of garlic, separating the heads into cloves. Place the unpeeled cloves in a pie dish. Drizzle with olive oil. Bake for 30 minutes or until the cloves feel soft when pressed. Remove them from the oven and cool slightly. Peel the warm cloves by cutting off the stem ends and pushing :he pulp up with the fingers. Scrape the pulp into a food processor fitted with the metal blade. Add cream cheese, sour cream, salt, and pepper, and process until pureed, scraping the sides as necessary. Remove the mixture to a bowl. Serve with potato skins. The dip may be refrigerated up to 3 days. Bring to room temperature before serving.

Submitted By EARL SHELSBY On 11-22-94

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