Dhahran Theatre Group Cookbook, 1993
Ingredients:
8 Large baking potatoes
1/4 Pound (1 stick) butter or margarine, melted
2 Cloves garlic, crushed
1/2 Teaspoon salt
1/4 Teaspoon pepper
1 Recipe Roasted Garlic Dip or other dip as desired
Directions:
Preheat the oven to 425? F.
Rinse the potatoes, dry, and pierce with a fork. Place them on a baking sheet. Bake them for 50 to 60 minutes or until tender. Cool slightly and cut in half widthwise. Cut each half into quarters. Scrape out almost all the potato pulp, leaving 1/4 inch. Reserve the potato pulp for another use (spudnuts?).
Combine butter, garlic, salt, and pepper in a small bowl. Dip the skins in butter and arrange them, skin side down, on a baking sheet. Bake at 425? F. for 15 to 20 minutes or until golden brown.
The skins may be held at room temperature overnight or frozen. Reheat at 425? F. until hot.
Bob Bieniek