Crispy Garlic Potato Skins Recipes

Steps:

• Preheat oven to 425°.
• Lightly coat 2 baking sheets with Pam.
• In a small bowl, combine the olive oil with the garlic.
• Wash the potatoes well.
• With a paring knife, remove large strips of skin from the potatoes, approximately 2 inches long by about 1/8 inch thick.
• Use the rest of the potato for another recipe.
• Arrange the skins on the baking sheet white sides up.
• Brush with the garlic oil and sprinkle with the oregano, salt and pepper.
• Bake until golden and crisp around the edges about 18-20 minutes.
• Serve hot.

Steps:

• Preheat the oven to 450 degrees F.
• Add the potatoes to a large saucepan and cover with cold water by 1 inch. Add the baking soda and 1 tablespoon salt to the water. Cover, place over medium-high heat and bring to a boil. Uncover and continue to boil until the potatoes give easily when pierced with the tip of a knife, 15 to 20 minutes. Drain the potatoes and set the strainer over the top of the pan for a few minutes so the outsides of the potatoes can dry.
• Dump the potatoes onto a baking sheet. Drizzle with the oil and toss with the garlic, thyme and rosemary until the potatoes are completely coated in the oil. Sprinkle generously with salt and pepper. Using a small juice glass or glass bowl, smash each potato firmly but gently. (You want to just crack the skins and flatten slightly while keeping the potatoes mostly intact.)
• Roast until the bottoms of the potatoes are deep golden brown, 20 to 25 minutes. Remove the baking sheet from the oven and flip the potatoes using a spatula. Roast until the potatoes are golden brown and crispy on both sides, an additional 20 to 25 minutes. Transfer to a platter with a metal spatula. Serve while hot.

Steps:

• Scrub and pierce potatoes. Bake at 400° for 45-50 minutes or until tender. When cool enough to handle, cut each potato lengthwise into four wedges. Cut away the white portion, leaving 1/4 in. on the potato skins., Place potato skins on a baking sheet. Brush butter over shells; top with picante sauce, cheese and bacon bits., Bake potatoes, skin side down, at 450° for 12-15 minutes or until cheese is melted and skins are crisp. Sprinkle with tomato and onion. In a small bowl, combine topping ingredients. Serve with potato skins.

Steps:

• To make the ketchup: Place a rack about 4 inches from the broiler element and preheat. Arrange the tomatoes on a foil-lined baking sheet. Broil the tomatoes, turning occasionally, until blackened all over. Set aside to cool slightly. Core and roughly chop the tomatoes with their skins.
• Heat the 2 tablespoons olive oil in a medium saucepan over medium heat. Add the onions and cook, stirring occasionally, until golden brown, about 10 minutes. Add the garlic, chipotles, cinnamon, allspice, and clove and cook, stirring, until fragrant, about 2 minutes. Add the vinegar and brown sugar and cook, stirring, until the liquid is slightly syrupy. Add the chopped tomatoes and salt and season with pepper, to taste. Reduce the heat to medium-low and cook, stirring occasionally, until thickened, about 15 minutes.
• Pass the ketchup through a food mill, discard the seeds and skins. Return the ketchup to the saucepan and place over medium heat. Simmer, stirring occasionally to prevent scorching, until very thick, about 15 minutes. Store in the refrigerator at least 3 hours or overnight for the flavors to come together.
• To make the potato skins: Place a rack in the middle of the oven and preheat to 375 degrees F. Pierce the potatoes all over with a fork. Bake the potatoes on the rack until tender, about 55 minutes. Set the potatoes aside to cool, about 30 minutes.
• Meanwhile, put the garlic cloves and olive oil in a small saucepan and place over medium heat. Cook until the garlic sizzles, about 2 minutes. Reduce the heat and cook until the garlic is tender, about 10 minutes. Set aside to cool. Remove the garlic and reserve.
• Raise the oven to 500 degrees F. Halve the potatoes lengthwise and gently scoop out the flesh, leaving about 1/4 inch of the flesh intact. Reserve the potato flesh for other recipes (See Cook's Note.)
• Cut the potato halves in half lengthwise and transfer them to a baking sheet. Pour the garlic oil over the potato skins and turn them until completely coated. Arrange the potato skins skin-side down and bake until crispy, turning once, about 15 minutes.
• Season skins with salt, to taste. Transfer the skins to a serving platter and serve with the ketchup. For an extra garlicky punch, chop up the reserved garlic and sprinkle it over the skins.
• Cook's Note: Don't throw away that leftover potato flesh! Use it as thickener for soups or stews, make crispy potato cakes, or whip up a batch of impromptu croquettes.
• Copyright 2001 Television Food Network, G.P. All rights reserved

Steps:

• 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 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°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.