1 pound Sour Cream
6 tablespoons Unsalted Butter softened
1 teaspoon Kosher Salt
1/4 teaspoon Black Pepper
Mix together the sour cream and ranch dip mix. Chill for an hour.
Preheat oven to 350ºF.
Prick each potato once or twice with a fork. Bake the potatoes in the oven until tender, 50 minutes to 1 hour.
Remove potatoes from oven and cool on a metal rack until you are able to handle them. Halve potatoes lengthwise, and then quarter each half to form short wedges. Scoop out potato flesh, leaving 1/4-inch-thick potato skins.
Increase oven temperature to 425ºF.
Place garlic into a small bowl and mash to a paste with butter, salt and pepper using a fork.
Divide garlic paste among potato skins, spreading evenly, then roast skins in a large shallow baking pan until golden and crisp, 20 to 25 minutes.
Serve hot with the ranch dip.
Makes 4 servings.