Twice-baked garlic potatoes
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | larges | Baking potatoes; scrubbed |
| 1 | Head garlic | |
| ½ | cup | Low-sodium chicken broth |
| ½ | cup | Nonfat sour cream |
| ½ | teaspoon | Fresh ground black pepper |
| ¼ | cup | Grated parmesan cheese |
| Paprika; to garnish | ||
Directions
1. Preheat oven to 425 degrees. 2. Pierce potatoes with fork. Wrap garlic in foil and place next to potatoes. Bake potatoes and garlic for about 50-60 minutes, until the garlic is softened and the potatoes are tender. Let potatoes and garlic stand for about 15 minutes.
3. Cut the potatoes in half lengthwise. Scoop the pulp into a bowl, but leave the skins intact. Cut the garlic head in half and squeeze the pulp out and add to the potatoes.
4. Mix together the potato mixture with the broth, sour cream and pepper and stir and mash. Spoon mix back into the potato skins and sprinkle with the cheese and paprika.
5. Return to baking sheet and bake until heated and lightly brown -- about 15 minutes.
Recipe by: WW
Posted to TNT Recipes Digest by Kitty Vickers <kvickers@...> on Mar 05, 1998
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