Name: Roasted Garlic Twice-Baked Potato
Prep time: 1 h
Cook time: 1 h
Yield: 2
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 -

Recipe information

Cooking:

1 hour

Servings per container:

Source:

More details

Ingredients for - Roasted Garlic Twice-Baked Potato

1. 1 large baking potato -

2. 1 teaspoon canola oil, divided -

3. 6 garlic cloves, unpeeled -

4. 2 tablespoons butter, softened -

5. 2 tablespoons 2% milk -

6. 2 tablespoons sour cream -

7. 1/4 teaspoon minced fresh rosemary or dash dried rosemary, crushed -

8. 1/8 teaspoon salt -

9. 1/8 teaspoon pepper -

How to cook deliciously - Roasted Garlic Twice-Baked Potato

1. Stage

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.

2. Stage

When cool enough to handle, cut potato in half lengthwise. Scoop out the pulp, leaving thin shells.

3. Stage

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.