Roasted Garlic Twice-baked Potato

Serving 2 people

85 min


  • baking potato 1 large baking potato
  • butter 2 tablespoons butter, softened
  • canola oil 1 teaspoon canola oil, divided
  • garlic cloves 6 garlic cloves, unpeeled
  • milk 2 tablespoons 2% milk
  • pepper 1/8 teaspoon pepper
  • rosemary 1/4 teaspoon minced fresh rosemary or dash dried rosemary, crushed
  • salt 1/8 teaspoon salt
  • sour cream 2 tablespoons sour cream
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How to make it

  1. Scrub and pierce potato; rub with 1/2 teaspoon oil.
  2. Place garlic on a double thickness of heavy-duty foil.
  3. Drizzle with remaining oil. Wrap foil around garlic.
  4. Place potato and garlic on a baking sheet.
  5. Bake at 400° for 15 minutes.
  6. Remove garlic; bake potato 45 minutes longer or until tender.
  7. When cool enough to handle, cut potato in half lengthwise. Scoop out the pulp, leaving thin shells.
  8. Squeeze softened garlic into a small bowl; add potato pulp and mash. Stir in remaining ingredients. Spoon into potato shells.
  9. Place on an ungreased baking sheet.
  10. Bake, uncovered, at 350° for 25-30 minutes or until heated through.