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