- Yield: 8 servings
Twice Baked Garlic Potatoes
Ingredients
- Large Baking Potatoes - 4
- Garlic - 1 bulb, whole and unpeeled
- Chicken Broth - 1/2 cup
- Sour Cream - 1/2 cup
- Black Pepper - 1/2 tsp.
- Parmesan Cheese - 1/4 cup grated
- Paprika - for garnish
Instructions
Preheat oven to 425°. Pierce potatoes with fork; place on baking sheet. Wrap garlic in foil and place next to potatoes. Bake until potatoes are tender and garlic is browned and softened, 50-60 minutes. Let potatoes and garlic stand, until comfortable to handle about 15 minutes. Cut potatoes in half lengthwise; scoop pulp into large bowl, leaving skins intact. Cut garlic bulb in half; squeeze out pulp and add to potatoes. Add broth, sour cream , and pepper. Stir and mash with fork to desired texture. Spoon potato mixture into potato skins; sprinkle with cheese and paprika. Return potatoes to baking sheet and bake until heated through and lightly browned, about 15 minutes.
