Preheat your oven to 400°F (200°C). Position a rack in the center.

Rinse the potatoes under cold water and scrub to remove dirt. Pat dry and pierce each potato several times with a fork to allow steam to escape.

Place the potatoes directly on the oven rack (or on a baking sheet) and bake for 45–60 minutes, until a small knife slides into the center easily.

Remove the potatoes and let them cool for about 10 minutes. Cut each potato in half lengthwise.

Using a spoon, scoop out most of the flesh but leave a thin layer (about 1/8-1/4 inch) to keep the shell sturdy.

Arrange the skins cut-side up on a baking sheet. Brush the inside and edges lightly with olive oil, then season with kosher salt and black pepper.

Evenly sprinkle the minced garlic and chopped herbs over the skins, pressing them gently so they stick.

Return the baking sheet to the oven and roast for 15–20 minutes, until the edges are golden brown and the garlic is fragrant. Watch closely in the last 5 minutes to avoid burning.

Serve the skins hot with dipping sauces.