Roasted Garlic Stuffed Baked Potatoes -

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Roasted Garlic Stuffed Baked Potatoes

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By Cheri Sicard

Photo: Mitch Mandell

Posted July 23rd, 2007

FabulousFoods.com Recommends: Vegetables, by The Culinary Institute of America, (2007, Lebhar-Friedman Books)

Vegetables

Servings:	2
Author Notes:	Roasted garlic and cheese give these potatoes a fabulous flavor! These hearty spuds are a special side dish, or serve them with a green salad and some soup for an entire meal.
Ingredients:	2 large baking potatoes 1 full head garlic -- don't peel or separate 1/3 cup buttermilk 3 green onions, chopped 3/4 cup sour cream 3/4 cup grated cheese (cheddar or Monterey Jack works well) salt and pepper to taste
Instructions:	Preheat oven to 375°F. Using your fingers, rub off the outer most white peel off the garlic (don't worry about leaving a lot of peel, roasted garlic peels easily once it is cooked). Place head of garlic in center of a six inch square of aluminum foil. Drizzle olive oil over the top of garlic. Wrap foil around garlic and bake for 30-40 minutes or until garlic is tender. Remove from oven, open foil and allow to cool. Scrub potatoes and place in the oven (you can make them at the same time as the garlic). bake for about 1 hour or until tender when pierced with a fork. Remove potatoes from the oven. peel garlic by squeezing the cooled cloves into a bowl (I could make a disgusting analogy to a teenage skin problem here, but I won't). In a large mixing bowl, purée garlic with half the sour cream and buttermilk, using a hand blender or mixer. Carefully cut off the top 1/4 of each of your baked potatoes. Scrape the potato flesh into the bowl with the garlic mixture (see photo), leaving the potato shells intact (you can discard the top shell after removing the flesh inside). Using your mixer, beat potatoes, garlic mixture and all remaining ingredients (reserving 1/4 cup of the grated cheese). Spoon the potato mixture back into the empty potato shells. Sprinkle the remaining cheese over the top and return potatoes to the oven for about 5 minutes or until the cheese melts.