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57
8 garlic cloves
olive oil
6 large baking potatoes
(about 8 ounces each), pricked with
the tines of a fork
3 ounces Parmesan, cut into
½
-inch pieces
3 scallions, trimmed,
cut into 1-inch pieces
¾ cup evaporated skim milk
3 tablespoons unsalted butter,
cut into 1-inch pieces
¼ teaspoon ground white pepper
¼ teaspoon kosher salt
Nutritional information per serving:
Calories 322 (28% from fat) • carb. 46g • pro. 12g • fat 10g
• sat. fat 6g • chol. 23mg • sod. 425mg • fiber 4g
Roasted Garlic and Parmesan
Twice Baked Potatoes
Do these potatoes ahead to serve with grilled fillets or London broil.
Makes 6 servings
Preparation: 15–20 minutes, plus 1 hour to prebake the potatoes,
and 25 minutes to twice bake
Preheat oven to 400°F. Place garlic cloves in a small ovenproof ramekin and drizzle with olive
oil. Cover with aluminum foil. Lightly brush potatoes with olive oil. Place garlic and potatoes
in preheated oven; roast garlic for 30 to 40 minutes and bake potatoes until fork tender,
about 1 hour. When potatoes are cool enough to handle, cut off part of top and scoop out
flesh, leaving a ¼-inch thick shell. Reserve flesh and skins.
Insert metal blade. With machine running, drop cheese through small feed tube and process
until finely grated, about 30 seconds; remove and reserve. Put scallions in work bowl and
process until finely chopped, about 5 to 10 seconds. Scrape work bowl. Add milk,
butter, reserved cheese, reserved garlic, pepper and salt. Process until combined, about
12 seconds. Add potato flesh; pulse in very short quick pulses until just combined, about
10 to 12 times. Scrape bowl and pulse a few more times if needed. Do not overprocess or
the potatoes will be gluey. Generously fill skins with potato-garlic mixture. Potatoes may be
made ahead to this point and refrigerated until ready to bake.
Preheat oven to 350°F. Put potatoes in a 10-inch round baking pan and bake, uncovered,
until tops are golden brown and potatoes are hot, about 20 to 25 minutes.
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