Roasted Garlic Potato Skins
Enjoy these crispy fingers of potato and garlic at casual get-togethers.
Servings: 24
Ingredients:
| Nutritional Info | |
| Per piece: about | - |
| cal | 45 |
| pro | 1 g |
| total fat | 2 g |
| sat. fat | 1 g |
| carb | 6 g |
| fibre | 1 g |
| chol | 6 mg |
| sodium | 70 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 3% |
| vit A | 2% |
| vit C | 7% |
| folate | 1% |
-
6 baking potatoes (about 3 lb/1.5 kg)
2 heads garlic
1/4 cup (50 mL) butter, softened
2 tbsp (25 mL) chopped fresh parsley
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) pepper
Preparation:
Using fork, prick each potato several times. Cut tips from garlic; wrap heads tightly in foil. Bake potatoes in 350°F (180°C) oven for 20 minutes. Add garlic; bake until potatoes are tender, 1 hour longer. Let cool.
Cut potatoes in half lengthwise; scoop out flesh, leaving 1/4-inch (5 mm) thick shell. Set 1/4 cup (50 mL) flesh aside. Reserve remaining flesh for another use (such as fish or crab cakes or soup). Cut shells lengthwise into quarters. Place on large rimmed baking sheet.
Squeeze garlic into small bowl. Mix in reserved potato; mash until smooth. Add butter, parsley, salt and pepper. Spread over flesh side of each potato skin. (Make-ahead: Cover and refrigerate for up to 2 days.) Roast in 425°F (220°C) oven until golden and crisp, about 20 minutes.
Additional Information
Source
Canadian Living Magazine: May 2004
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