2003 Garlic Twice-Baked Potatoes

By boandozzy

One serving (1 stuffed potato) equals 194 calories, 5 g fat (3 g saturated fat), 11 mg cholesterol, 277 mg sodium, 34 g carbohydrate, 3 g fiber, 5 g protein.

Diabetic Exchanges: 2 starch, 1 fat.

Originally published as Garlic Twice-Baked Potatoes in Light & Tasty June/July 2002, p14

Ingredients

• 6 medium baking potatoes
• 1 whole garlic bulb
• 1 teaspoon olive oil
• 2 tablespoons butter, softened
• 1/2 cup fat-free milk
• 1/2 cup buttermilk
• 1-1/2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• Paprika

Details

Servings 6
Preparation time 60mins
Cooking time 80mins
Adapted from tasteofhome.com

Preparation

Step 1

Bake the potatoes at 400° for 45-55 minutes or until tender. Meanwhile remove papery outer skin from garlic (do not peel or separate cloves). Place garlic in a double thickness of heavy-duty foil. Frizzle with oil. Wrap foil around garlic.

Bake at 400° for 30-35 minutes or until softened. Cool for 10 minutes. Cut top off garlic head, leaving root end intact. Squeeze softened garlic into a small bowl; set aside.

Cut a thin slice off the top of each potato and discard. Scoop out the pulp, leaving a thin shell. In a large bowl, mash the pulp with butter. Stir in the milk, buttermilk, rosemary, salt, pepper and roasted garlic.

Pipe or spoon into potato shells. Place on an ungreased baking sheet. Bake at 425° for 20-25 minutes or until heated through. Sprinkle with paprika. Yield: 6 servings.