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Garlic-Cheddar Baked Potatoes

 Garlic-Cheddar Baked Potatoes
Having been raised in Italy, I include garlic in a lot of my cooking. The horseradish flavor is mild, making it a great addition to any meal.—Pasqualina Pasko, Parrish, Florida
16 ServingsPrep: 1-1/2 hours Bake: 15 min.

Ingredients

  • 8 large baking potatoes
  • 1 whole garlic bulb
  • 1/2 teaspoon olive oil
  • 1/2 cup butter, softened
  • 3/4 cup 2% milk
  • 2 tablespoons prepared horseradish
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1-1/2 cups (6 ounces) shredded cheddar cheese, divided

Directions

  • Scrub and pierce potatoes. Bake at 400° for 65-75 minutes or
  • until tender. Meanwhile, remove papery outer skin from garlic (do
  • not peel or separate cloves). Cut top off garlic bulb; brush with
  • oil. Wrap in heavy-duty foil. Bake for 40-45 minutes or until
  • softened.
  • Cool garlic for 10-15 minutes. Squeeze softened garlic into a large
  • bowl. When potatoes are cool enough to handle, cut in half
  • lengthwise. Scoop out pulp, leaving thin shells.
  • Add potato pulp and butter to softened garlic; mash. Stir in the
  • milk, horseradish, salt and pepper. Spoon half of the mixture into
  • potato shells. Sprinkle with half of the cheese; top with remaining
  • potato mixture.
  • Place on a baking sheet. Sprinkle with remaining cheese. Bake for

2 of 2

Garlic-Cheddar Baked Potatoes (continued)

Directions (continued)

  • 15-20 minutes or until heated through and cheese is melted. Yield:
  • 16 servings.
Nutritional Facts: 1 stuffed potato half equals 246 calories, 9 g fat (6 g saturated fat), 27 mg cholesterol, 274 mg sodium, 35 g carbohydrate, 3 g fiber, 7 g protein.