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.
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VERIFIED BY Taste of Home Test Kitchen
- 6 medium baking potatoes
- 1 whole garlic bulb
- 1 teaspoon olive or canola oil
- 2 tablespoons butter or stick margarine, softened
- 1/2 cup fat-free milk
- 1/2 cup 1% buttermilk
- 1-1/2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 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 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. Bake at 425° for 20-25 minutes or until heated through. Sprinkle with paprika. Yield: 6 servings.
Originally published as Garlic Twice-Baked Potatoes in Light & Tasty June/July 2002, p14