garlic sprinkled baked potato in crispy skins

How To Make garlic sprinkled baked potato in crispy skins

• 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
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