Twice Baked Garlic Potatoes

Adapted from Simply the Best

  • 2 Large Baking Potatoes
  • 1 Small Garlic Bulb (or 1/2 Large Garlic Bulb)
  • 1/4 cup Chicken Broth
  • 1/4 cup Sour Cream
  • 1/4 tsp Ground Black Pepper
  • 2 Tbsp. Grated Parmesan Cheese
  • Paprika

  1. Heat oven to 425 degrees.
  2. Pierce the potatoes several times with a fork; place on a baking sheet. Wrap the Garlic in foil and place along-side the potatoes. Bake for 50-60 minutes. Let cool for 15 minutes.
  3. Halve the potatoes lengthwise; scoop the pulp into a large bowl, leaving the potato skins intact. Cut the Garlic bulb in half; squeese out the pulp and add to the potato. Add the broth, sour cream and pepper; stir and mash to desired texture. Spoon the stuffing back into the potato skins; sprinkle with cheese and paprika.
  4. Return the potatoes to the baking sheet and bake until heated through and lightly browned, about 15 minutes.

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