Best Roasted Garlic Twice Baked Potato Recipes

ROASTED GARLIC TWICE-BAKED POTATO

Roasted Garlic Twice-Baked Potato image

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.

Provided by Taste of Home

Categories Side Dishes

Time 1h25m

Yield 2 servings.

Number Of Ingredients 9

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

Steps:

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 : Calories 318 calories, Fat 17g fat (9g saturated fat), Cholesterol 41mg cholesterol, Sodium 253mg sodium, Carbohydrate 38g carbohydrate (4g sugars, Fiber 3g fiber), Protein 6g protein.

ROASTED GARLIC TWICE BAKED POTATO

ROASTED GARLIC TWICE BAKED POTATO image

Categories Potato

Yield 6 potato

Number Of Ingredients 10

Ingredients

6 medium sized baking potaoes
1 whole garlic bulb
1t EVOO
2T unsalted butter softened
1/2 cup skim milk
1/2 cup low fat buttermilk
1 1/2t fresh rosemary, minced
1/2t salt
1/2t ground black pepper
dash of paprika

Steps:

Palce the potatoes in a baking sheet and bake at 400 for 45-55 minutes or until tender. Meanwhile, remove the outer papery skin from the garlic, drizzle with oil and wrap in 2 sheets heavy duty foil. Add the garlic to the oven for 30-35 minutes or until softened. Let garlic and tatoes cool for about 10 minutes. Once cool enough to handle, cut a thin slice off the top of each potato and discard. Scoop out the pulp until just a thin shell remains. Place the pulp in a large mixing bowl, add the softened butter and mash. Cut the top off the garlic head, leaving the root intact, and squeeze the softened garlic into the bowl with the tatoes, add the milk, buttermilk, rosemary, salt, and pepper and mix well. Spoon the potato mix back into the shells and place back on the baking sheet. Bake at 425 for 20-25 minutes or until heated through. Remove from oven and add a dash of paprika to each top.