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Serves 2
Pre-heat 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 45 minutes. 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.
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