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.
8 garlic cloves, peeled
Olive oil
6large baking potatoes (about 8 ounces [225g] each), washed, dried, pierced with a knife
3ounces (85g) Parmesan cheese, cut into
3scallions, trimmed, cut into
3/4 cup (185ml) evaporated skim milk
3tablespoons (45ml) unsalted butter, cut into
1/4 teaspoon (1ml) ground white pepper
1/4 teaspoon (1ml) salt
Preheat oven to 400° F (205°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 - 40 minutes and bake potatoes until fork ten- der, about 1 hour. When potatoes are cool enough to handle, cut off part of top and scoop out flesh, leaving a 1/4” (0.6cm) 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. Place scallions in work bowl and process until finely chopped, about 5 - 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 - 12 times. Scrape bowl and pulse in very short quick pulses about 10 more times. Generously fill skins with
Preheat oven to 350° F (175°C). Place potatoes in a
Nutritional analysis per serving:
Calories 322 (28% from fat) • carbo. 46g • pro. 12g • fat 10g
sat. fat 6g • chol. 23mg • sod. 425mg • fiber 4g
47
