Best Crispy Garlic Potato Skins Recipes

CRISPY GARLIC POTATO SKINS WITH SPICY ROASTED TOMATO KETCHUP

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

CRISPY GARLIC POTATO SKINS

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.

GARLIC SPRINKLED BAKED POTATO IN CRISPY SKINS

Steps:

• 1. Wash large potato then set aside to dry
• 2. Preheat oven 400 degrees 15 minutes
• 3. wrap each potato in aluminum foil
• 4. Place potato in oven-Bake at 375 degrees for 2 hrs.
• 5. Remove from oven when soft
• 6. Cool 10 minutes then scoop out softened potato leaving 1/8 skin for baking crisp
• 7. Place on pan with sides touching to insure baking into the shape of a bowl
• 8. Bake for 1 hr. on low 250 degrees be careful not to burn
• 9. Remove from pan then place on rack for additional 20-35 minute bake on 200 degrees until golden brown
• 10. While boats are crisping mash potato mixture with fork add 1 Tbls. mayonnaise
• 11. chop fresh chives with very small scallion slices set aside for topping
• 12. Microwave whole garlic according to size between 8-12 seconds. Careful not to cook into a mash as you want this garlic for slicing small
• 13. peel away skin of garlic then run cold water to cool immediately to stop the cooking process
• 14. grate garlics into slices
• 15. place garlic slices & 1/2 of the thin sliced scallion on pan with space in between
• 16. Bake on 350 degrees for approximately 10 minutes
• 17. While baking garlic slices top potatoes mixture with fresh chives and season with sea salt, cayenne pepper, black pepper, and paprika
• 18. Remove garlic toasties from oven then cool and press to crunch into crunchies for topping-top with toasted scallion slices for both taste & presentation
• 19. Place mashed potatoes into Potato Skins and top with crunchies to taste
• 20. Cover with foil and return to oven at 250 degrees to warm-Serve while hot