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Roasted Garlic Twice-Baked Potato Recipe

Roasted Garlic Twice-Baked Potato Recipe

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.
TOTAL TIME: Prep: 1 hour Bake: 25 min. YIELD:2 servings

Ingredients

  • 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

Directions

  • 1. 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.
  • 2. When cool enough to handle, cut potato in half lengthwise. Scoop out the pulp, leaving thin shells.
  • 3. 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 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.