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Twice Baked Potatoes with Roasted Garlic and Cheddar

Submitted by: JustRightMenus


Instead of making 4 potatoes, just make 1 and you have a great side dish for two! You can't roast less garlic, but just use the extra to spread on a bit of bread another night.

Note: this is a recipe that's easily removed from the menu. If your plans change, you can drop this from the menu w/o having to worry about what you'll do with the ingredients; they can all be kept for future use (but if the meat is already defrosted in the fridge, you can only keep it there for 2-3 days).

Servings: 8

Categories: Easily removed from the menu, fancy dinner night, potato

From the kitchen of:

Williams-Sonoma Collection: American (Simon & Schuster, 2004), page 63


4 starchy baking potatoes such as russet or Burbank, scrubbed but unpeeled

1 large head garlic

Olive oil for drizzling

3 oz cream cheese, at room temperature

2 TB unsalted butter, at room temperature

salt and freshly ground pepper

1/4 lb sharp Cheddar cheese, shredded


Preheat the oven to 400°. Line a baking sheet with aluminum foil.

Pierce each potato a few times with a fork. Cut of the top 1/2 inch from the garlic head to expose the cloves, drizzle with the olive oil, and wrap in aluminum foil.

Place the potatoes and garlic on the prepared baking sheet and bake until the garlic cloves are golden and tender, about 40 minutes.

Remove the garlic from the oven and set aside until cool enough to handle.

Continue baking potatoes until tender, about 30 minutes longer. Remove from the oven and let cool for 10 minutes.

Using a sharp knife, and protecting your hand with a kitchen towel, split each hot potato in half lengthwise. Carefully scoop out some of the potato flesh into a bowl, leaving a shell about 1/2 inch thick.

Separate the garlic cloves and squeeze the soft roasted pulp from its paper sheaths into the bowl. Add the cream cheese and butter and mix well with a fork. Season to taste with salt and butter and mix well with a fork. Season to taste with salt and pepper. Spoon the seasoned potato mixture into the potato shells. Arrange on the prepared baking sheet and sprinkle the tops evenly with the Cheddar cheese.

Bake until the cheese melts, about 15 minutes. Serve immediately.