Roasted Garlic Twice Baked Potatoes Recipes

Steps:

• Heat oven to 400°F.
• Cut thin slice off top of garlic; discard top. Place garlic on sheet of Reynolds Wrap® Aluminum Foil; drizzle with oil. Wrap loosely with foil. Prick potatoes in several places with fork. Bake potatoes and garlic 1 hour.
• Reduce oven temperature to 350ºF. Cut small slice off both ends of each potato. Cut potatoes crosswise in half. Scoop out centers, leaving 1/8-inch-thick shells. Place potato flesh in medium bowl; mash. Squeeze garlic out of papery shell into bowl with potatoes. Add sour cream, 3/4 of the VELVEETA and Parmesan; beat until fluffy. Spoon into shells, mounding filling as necessary; place in shallow baking dish.
• Bake 30 min.; top with remaining VELVEETA. Bake 5 min. or until melted. Sprinkle with bacon.

Steps:

• Bake the potatoes at 400° for 45-55 minutes or until tender. Meanwhile remove papery outer skin from garlic (do not peel or separate cloves). Place garlic in a double thickness of heavy-duty foil. Frizzle with oil. Wrap foil around garlic. , Bake at 400° for 30-35 minutes or until softened. Cool for 10 minutes. Cut top off garlic head, leaving root end intact. Squeeze softened garlic into a small bowl; set aside., Cut a thin slice off the top of each potato and discard. Scoop out the pulp, leaving a thin shell. In a large bowl, mash the pulp with butter. Stir in the milk, buttermilk, rosemary, salt, pepper and roasted garlic. , Pipe or spoon into potato shells. Place on an ungreased baking sheet. Bake at 425° for 20-25 minutes or until heated through. Sprinkle with paprika.

Steps:

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

Steps:

• Preheat the oven to 400 degrees F.
• Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, and garlic; toss until the potatoes are well coated. Transfer the potatoes to a sheet pan and spread out into 1 layer. Roast in the oven for 45 minutes to 1 hour or until browned and crisp. Flip twice with a spatula during cooking in order to ensure even browning.
• Remove the potatoes from the oven, toss with parsley, season to taste, and serve hot.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bake potatoes in preheated oven for 1 hour.
• Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
• When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins. To the potato flesh add sour cream, milk, butter, salt, pepper, 1/2 cup cheese and 1/2 the green onions. Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese, green onions and bacon.
• Bake for another 15 minutes.

Steps:

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

Steps:

• Preheat oven to 400 degrees F. Rub potato skins with oil, sprinkle with salt and pepper and rub potatoes to coat. Bake potatoes in preheated oven 50-60 minutes, or until soft. Do not wrap potatoes in foil. Remove potatoes from oven and slice skin off the tops. Scoop potato flesh into a large bowl, reserving intact skins. To potatoes, add all but two tablespoons of cheese plus egg, butter, roasted garlic and liquid smoke if using. Mash potatoes while gradually adding milk. Spoon mixture into skins and top with remaining cheese. Bake for an additional 15 minutes or until golden brown.

Steps:

• Cut a thin slice off of the garlic head and place on a sheet of tinfoil. Drizzle with oil and wrap foil loosely around the garlic.
• Prick potatoes.
• Bake both potatoes and garlic in a 400 degree oven for 1 hour.Remove from oven.
• Cut potatoes in half crosswise. Scoop out center into a bowl and mash.
• Squeeze garlic out of shell into the potatoes.
• Add sour cream, 3/4 of the Fontina cheese, all of the parmesian cheese and beat until fluffy.
• Spoon into the potato shells and place in a baking dish standing up.
• Reduce oven heat to 350 and bake for 30 minutes.
• Top with remaining cheese and bacon pieces and bake for 5 more minutes or until cheese is melted.

Steps:

• Preheat oven to 400°F Cut thin slice off top of garlic head to expose cloves; discard top. Place garlic head on square sheet of foil; drizzle with oil. Wrap garlic loosely with foil. Prick potatoes in several places with fork. Bake potatoes and garlic 1 hour.
• Reduce oven temperature to 350°F Cut small slice off both ends of each potato. Cut potatoes crosswise in half. Scoop out centers, leaving 1/8 inch-thick shells. Place potato flesh in medium bowl mash. Squeeze garlic out of papery shell into bowl with potatoes. Add sour cream. 1/4 cup of the shredded cheese and the parmesan cheese; beat until fluffy. Spoon evenly into shells, mounding filling as necessary to use all the filling; place in a shallow baking dish.
• Bake 30 minutes; top with remaining 1/4 cup shredded cheese. Bake an additional 5 minutes or until cheese is melted. Sprinkle with bacon.