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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.
  • Total Time
    Prep: 1 hour Bake: 25 min.
  • Makes
    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

  • 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 until tender, 45 minutes longer.
  • 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° until heated through, 25-30 minutes.
Nutrition Facts
1 each: 318 calories, 17g fat (9g saturated fat), 41mg cholesterol, 253mg sodium, 38g carbohydrate (4g sugars, 3g fiber), 6g protein.
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