Appetizer
4 servings
1 hour 30 minutes
1 hour 25 minutes
Chef Tom Fraker
1 pound (16 oz) sour cream
1 envelope Ranch Dip Mix
8 Organic Russet Potatoes
5 ounces organic garlic, roasted
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.
