Cuisinart DLC-2007NC manual Roasted Garlic and Parmesan Twice Baked Potatoes

Insert the metal blade. Process the drained yogurt, mayonnaise, tarragon, salt and pepper until smooth, about 10 seconds. Add to drained onions and toss to combine well. Cover and refrigerate at least 30 minutes before serving to allow flavours to develop.

*To drain yogurt: Line a sieve with a double layer of cheesecloth or a paper coffee filter and set over a bowl. Place yogurt in sieve; cover and refrigerate at least 8 hours or overnight. You may need to drain water from bowl occasionally. Refrigerate thickened yogurt in an airtight container for up to one week. The thickened yogurt will be approximately half its original vol- ume in 24 hours.

Preparation: 10 minutes, plus 24 hours to marinate the onions and drain the yogurt

Nutritional analysis per quarter cup (50 ml) (prepared with lowfat mayonnaise):

Calories 49 (32% from fat) • carb. 7g • pro. 2g • fat 2g

sat. fat 0g • chol. 2mg • sod. 87mg • fiber 0g

Roasted Garlic and

Parmesan Twice Baked Potatoes

These “dressed up” twice-baked potatoes go well

with grilled London broil or fillets.

		Makes four servings
6	garlic cloves, peeled	2	green onions, trimmed,
	Olive oil		cut into 1-inch (2.5 cm) pieces

4large baking potatoes (about 8 ounces [227 g] each), washed, pierced with a knife

1-1/2 ounces (43 g) Reggiano Parmesan cheese, cut into 1-inch (2.5 cm) pieces

1/2 cup (125 ml) evaporated skim milk

2tablespoons (25 ml) unsalted butter, cut into 4 pieces

1/4 teaspoon (1 ml) ground white pepper

1/4 teaspoon (1 ml) kosher salt

Preheat oven to 400˚ F (204˚ C). 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 ten- der, about 1 hour. When cool enough to handle, cut off part of top of potato and scoop out flesh leaving a 14-inch (35 cm) 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; reserve. Place scallions in work bowl and process until finely chopped, about 5 to 10 seconds. Scrape work bowl. Add garlic, milk, butter, reserved cheese, 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 in very short quick pulses, about 10 more times. Generously fill potato shells with potato-garlic mixture. Potatoes may be made ahead to this point and refrigerated until ready to bake.

Preheat oven to 350˚F (177˚C). Place potatoes in a 9-inch (22.5 cm) square baking pan and bake, uncovered, until tops are golden brown and potatoes are hot, about 20 to 25 minutes. (Add 5 to 10 minutes to baking time if the potatoes are cold from the refrigerator.)

Preparation: 10 – 15 minutes (allow 1 hour to prebake potatoes), plus 25 minutes to twice bake

Nutritional analysis per serving:

Calories 341 (24% from fat) • carb. 55g • pro. 11g • fat 9g

sat. fat 5g • chol. 23mg • sod. 266mg • fiber 4g

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