Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

------------------------INGREDIENTS-----------------------------
8 lg Baking potatoes 1/4 t Pepper
2 ea Cloves garlic, crushed

-------------------------DIRECTIONS------------------------------
1/4 lb Butter or margarine, melted 1 ea Recipe Roasted Garlic Dip
1/2 t Salt -(below)

Preheat oven to 425 Rinse potatoes, dry, and pierce with 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. 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 degrees for 15
to 20 minutes or until golden brown. The skins may be held at room
temperature overnight or frozen. Reheat at 425 degrees until hot.
Serve with the dip... makes 64 Roasted Garlic Dip 2 heads garlic,
2 tbs olive oil 8 oz cream cheese, at room
temperature 1/4 cup sour cream 1/2 tsp salt Pepper to taste
Directions: Preheat oven to 400 degrees. Peel the heavy outside layer
from the heads of garlic, separating the heads into cloves. Place the
unpeeled cloves in a pie dish. Drizzle with olive oil. Bake for 30
minutes or until the cloves feel soft when pressed. Remove them from
the oven and cool slightly. Peel the warm cloves by cutting off the
stem ends and pushing :he pulp up with the fingers. Scrape the pulp
into a food processor fitted with the metal blade. Add cream cheese,
sour cream, salt, and pepper, and process until pureed, scraping the
sides as necessary. Remove the mixture to a bowl. Serve with potato
skins. The dip may be refrigerated up to 3 days. Bring to room
temperature before serving.

Submitted By EARL SHELSBY On 11-22-94

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