Roasted Garlic Twice Baked Potato – a delicious recipe with potaoes, garlic, EVOO, T, milk, buttermilk. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Palce the potatoes in a baking sheet and bake at 400 for 45-55 minutes or until tender.
2
Meanwhile, remove the outer papery skin from the garlic, drizzle with oil and wrap in 2 sheets heavy duty foil. Add the garlic to the oven for 30-35 minutes or until softened. Let garlic and tatoes cool for about 10 minutes.
3
Once cool enough to handle, cut a thin slice off the top of each potato and discard. Scoop out the pulp until just a thin shell remains. Place the pulp in a large mixing bowl, add the softened butter and mash.
4
Cut the top off the garlic head, leaving the root intact, and squeeze the softened garlic into the bowl with the tatoes, add the milk, buttermilk, rosemary, salt, and pepper and mix well.
5
Spoon the potato mix back into the shells and place back on the baking sheet. Bake at 425 for 20-25 minutes or until heated through. Remove from oven and add a dash of paprika to each top.
663
kcal
Calories
65
g
Fat
19
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 6 medium sized baking potaoes, 1 whole garlic bulb, 1t EVOO, 2T unsalted butter softened, and more.
Yes, Roasted Garlic Twice Baked Potato falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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