Roasted Garlic Twice-Baked Potato

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This recipe for roasted garlic twice baked potatoes is a delicious twist on a classic side dish. The potatoes are first roasted until tender, then the flesh is scooped out and mixed with creamy ingredients like butter, sour cream, and roasted garlic. After being stuffed back into the potato skins, they are baked again until golden and crispy on top. The result is a flavorful and indulgent side dish that pairs perfectly with any meal.

Keywords: roasted garlic, twice baked potatoes, side dish, creamy, crispy.

Roasted garlic twice baked potato recipe details

Roasted garlic twice baked potato recipe, recipe Rating: 4.7
Number of votes:119

Extra cooking of these garlic potatoes gives them a crust, and also bakes in the garlic better.
Ready in: 1 hour 45 mins

Ingredients

Serves: 2

• 1 large baking potato, pierced with a fork
• 1 teaspoon canola oil, divided
• 6 garlic cloves, unpeeled
• 2 tablespoons butter, softened
• 2 tablespoons 2-percent milk
• 2 tablespoons sour cream
• 1/4 teaspoon minced fresh rosemary or dash dried rosemary, crushed
• 1/8 teaspoon salt
• 1/8 teaspoon pepper

Preparation method

Prep: 15 mins | Cook: 1 hour 30 mins

1. Preheat oven to 400 degrees F.
2. Coat the baked potato with 1/2 teaspoon oil. Drizzle garlic cloves with remaining oil and wrap in two layers of foil. Put both the potato and the wrapped garlic on a baking sheet.
3. Bake for 15 minutes, then take the garlic packet out and continue to bake the potato for 45 more minutes. Remove from oven and allow to cool until you can touch it comfortably.
4. Split the potato in half. Use a spoon to remove most of the flesh, leaving the skin and a thin layer of flash intact. Combine the scooped-out flesh and the garlic cloves in a mixing bowl, smashing to mix. Add butter, milk, sour cream, rosemary, salt, and pepper.
5. Return the flavored potato flesh to the scooped-out skin. Spray a baking sheet with nonstick cooking spray, then place stuffed potato on the sheet.
6. Lower oven temperature to 350 degrees F. Bake the potato for 25 to 30 minutes.