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Garlic Twice-Baked Potatoes

You'll only have to announce dinner once when these twice-baked potatoes are on the menu! Their aroma is sure to make everyone eager to come to the table. Garlic and rosemary add herbal goodness to the mashed potato filling. A sprinkling of paprika serves as a colorful garnish.

6 ServingsPrep: 1 hour + cooling Bake: 20 min.

Ingredients

6 medium baking potatoes
1 whole garlic bulb
1 teaspoon olive oil
2 tablespoons butter, softened
1/2 cup fat-free milk
1/2 cup buttermilk
1-1/2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
1/2 teaspoon salt
1/8 teaspoon pepper
Paprika

Directions

Bake the potatoes at 400° for 45-55 minutes or until tender.
Meanwhile remove papery outer skin from garlic (do not peel or
separate cloves). Place garlic in a double thickness of heavy-duty
foil. Frizzle with oil. Wrap foil around garlic.
Bake at 400° for 30-35 minutes or until softened. Cool for 10
minutes. Cut top off garlic head, leaving root end intact. Squeeze
softened garlic into a small bowl; set aside.
Cut a thin slice off the top of each potato and discard. Scoop out
the pulp, leaving a thin shell. In a large bowl, mash the pulp with
butter. Stir in the milk, buttermilk, rosemary, salt, pepper and
roasted garlic.
Pipe or spoon into potato shells. Place on an ungreased baking sheet.

2 of 2

Garlic Twice-Baked Potatoes (continued)

Directions (continued)

Bake at 425° for 20-25 minutes or until heated through. Sprinkle
with paprika. Yield: 6 servings.

Nutrition Facts: One serving (1 stuffed potato) equals 194 calories, 5 g fat (3 g saturated fat), 11 mg cholesterol, 277 mg sodium, 34 g carbohydrate, 3 g fiber, 5 g protein. Diabetic Exchanges: 2 starch, 1 fat.