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Roasted Garlic Twice-Baked Potato

 Roasted Garlic Twice-Baked Potato
The creamy texture flavored with the roasted garlic makes this potato side dish a winner. It's easy to prepare and a perfect choice to accompany a hearty meat entree.
2 ServingsPrep: 1 hour Bake: 25 min.


  • 1 large baking potato
  • 1 teaspoon canola oil, divided
  • 6 garlic cloves, unpeeled
  • 2 tablespoons butter, softened
  • 2 tablespoons 2% milk
  • 2 tablespoons sour cream
  • 1/4 teaspoon minced fresh rosemary or dash dried rosemary, crushed
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper


  • Scrub and pierce potato; rub with 1/2 teaspoon oil. Place garlic on a
  • double thickness of heavy-duty foil. Drizzle with remaining oil.
  • Wrap foil around garlic. Place potato and garlic on a baking sheet.
  • Bake at 400° for 15 minutes. Remove garlic; bake potato 45
  • minutes longer or until tender.
  • When cool enough to handle, cut potato in half lengthwise. Scoop out
  • the pulp, leaving thin shells.
  • Squeeze softened garlic into a small bowl; add potato pulp and mash.
  • Stir in remaining ingredients. Spoon into potato shells. Place on an
  • ungreased baking sheet. Bake, uncovered, at 350° for 25-30

2 of 2

Roasted Garlic Twice-Baked Potato (continued)

Directions (continued)

  • minutes or until heated through. Yield: 2 servings.
Nutritional Facts: 1 stuffed potato half equals 318 calories, 17 g fat (9 g saturated fat), 41 mg cholesterol, 253 mg sodium, 38 g carbohydrate, 3 g fiber, 6 g protein.