Roasted Garlic & Parmesan Twice Baked Potatoes
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- baking potatoes
- 1 1/2 c
- grated parmesan cheese
- 6 clove
- 1 1/2 c
- olive oil
- 1 stick
- butter, room temperature
- 1 c
- evaporated milk
- 2 Tbsp
- chopped parsley
- salt and pepper to taste
1Preheat oven to 400 degrees.
2Scrub potatoes, prick with a fork all around, rub down generously with olive oil and sprinkle with salt.
3Bake in oven for about an hour until potatoes are tender and the skin is crisp.
4While potatoes are baking put 1/2 cup of olive oil in a small pot, add garlic cloves, turn to low heat and let garlic cloves roast.
5Once potatoes are done, cut length wise, scoop out potato flesh witin a half inch of the skin. Put flesh into a bowl.
6Take garlic from oill once they begin to brown. Put butter and garlic in a mini food processor and blend together to make garlic butter.
7Add garlic butter, cheese, parsley,1/2 cup of evaporated milk, and a couple spoonfuls of garlic oil. Salt and pepper.
8Mix thoroughly, if mixture is to dry, not coming together add more milk and/or oil. Check for salt and pepper and adjust as needed.
9Spoon mixture into potato skins. Top each with a sprinkling of parmesan cheese.
10Put back in oven for ten to fifteen minutes, until cheese browns and potatoes are heated through.
11These are delicious with a wonderfully grilled ribeye that your husband should be doing while you're working on potatoes.