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.
Roasted Garlic Twice-Baked Potato
Roasted Garlic Twice-Baked Potato
Prep Time
1 hour
Cook Time
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
- 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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