Real Recipes From Real Home Cooks ®

twice-baked garlic potatoes

(1 rating)
Recipe by
Nancy Kellermann
Hoover, AL

This is one of my favorite WW recipes.

(1 rating)
yield 8 serving(s)
prep time 15 Min
cook time 1 Hr 15 Min

Ingredients For twice-baked garlic potatoes

  • 4 lg
    baking potatoes, scrubbed
  • 1
    garlic bulb
  • 1/2 c
    low-sodium chicken broth
  • 1/2 c
    nonfat sour cream
  • 1/2 tsp
    freshly grated nutmeg
  • 1/4 c
    parmesan cheese, grated
  • paprika

How To Make twice-baked garlic potatoes

  • 1
    Preheat the oven to 425 degrees. Pierce the potatoes several times with a fork; place on a baking sheet. Wrap the garlic in foil and place alongside the potatoes. Bake until the potatoes are tender and the garlic is browned and softened, 50-60 minutes. Let the potatoes and garlic cool until comfortable to handle, about 15 minutes. Halve the potatoes lengthwise; scoop the pulp into a large bowl, leaving the skins intact. Cut the garlice in half; squeeze out the pulp and add to the potatoes. Add the broth, sour cream and pepper; stir and mash with a fork to the desired texture. Spoon the stuffing back into the potato skins; sprinkle with cheese and paprika. Return the potatoes to the baking sheet and bake until heated through and lightly browned, about 15 minutes.
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