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Preheat oven to 350F. Prick each potato once or
twice with a fork.
Cut off and discard top fourth of garlic head,
then wrap garlic
tightly in foil. Bake garlic and potatoes on same
rack in lower third
of oven until potatoes are tender, 50 minutes to
1 hour. Remove
potatoes from oven and cool on a metal rack 15
minutes. Continue to
bake garlic until tender, about 15 minutes more,
then cool in foil on
rack.
While garlic cools, halve potatoes lengthwise,
then quarter each
half (to form short wedges). Scoop out potato flesh
(reserving it for
another use), leaving 1/4-inch-thick potato skins.
Increase oven temperature to 425F. Squeeze garlic
into a small bowl,
discarding garlic skins, and mash to a paste with
butter, salt, and
pepper using a fork. Divide garlic paste among
potato skins (about
1/2 teaspoon each), spreading evenly, then roast
skins in a large
shallow baking pan (1 inch deep) until golden and
crisp, 20 to 25
minutes.
