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Insert the metal blade. Process the drained yogurt, mayonnaise, tarragon, salt and pepper
until smooth, about 10 seconds. Add to drained onions and toss to combine well. Cover and
refrigerate at least 30 minutes before serving to allow flavors to develop.
*To drain yogurt: Line a sieve with a double layer of cheesecloth or a paper coffee filter and
set over a bowl. Place yogurt in sieve; cover and refrigerate at least 8 hours or overnight. You
may need to drain water from bowl occasionally. Refrigerate thickened yogurt in an airtight
container for up to one week. The thickened yogurt will be approximately half its original vol-
ume in 24 hours.
Preparation: 10 minutes, plus 24 hours to marinate the onions and drain the yogurt
40
Nutritional analysis per quarter cup (prepared with low fat mayonnaise):
Calories 49 (32% from fat) • carb. 7g • pro. 2g • fat 2g
sat. fat 0g • chol. 2mg • sod. 87mg • fiber 0g
Preheat oven to 400˚ F. Place garlic cloves in a small ovenproof ramekin and drizzle with olive
oil. Cover with aluminum foil. Lightly brush potatoes with olive oil. Place garlic and potatoes in
preheated oven; roast garlic for 30 to 40 minutes and bake potatoes until fork tender, about
1 hour. When cool enough to handle, cut off part of top of potato and scoop out flesh, leaving
a 1/4-inch thick shell. Reserve flesh and skins.
Insert metal blade. With machine running, drop cheese through small feed tube and process
until finely grated, about 30 seconds; reserve. Place scallions in work bowl and process until
finely chopped, about 5 to 10 seconds. Scrape work bowl. Add garlic, milk, butter, reserved
cheese, pepper and salt. Process until combined, about 12 seconds. Add potato flesh; pulse
in very short, quick pulses until just combined, about 10 to 12 times. Scrape bowl and pulse in
very short, quick pulses, about 10 more times. Generously fill potato shells with potato-garlic
mixture. Potatoes may be made ahead to this point and refrigerated until ready to bake.
Preheat oven to 350˚F. Place potatoes in a 9-inch square baking pan and bake, uncovered,
until tops are golden brown and potatoes are hot, about 20 to 25 minutes. (Add 5 to 10 min-
utes to baking time if the potatoes are cold from the refrigerator.)
Preparation: 10 – 15 minutes (allow 1 hour to prebake potatoes), plus 25 minutes to twice bake
Nutritional analysis per serving:
Calories 341 (24% from fat) • carb. 55g • pro. 11g • fat 9g
sat. fat 5g • chol. 23mg • sod. 266mg • fiber 4g
Roasted Garlic and
Parmesan Twice Baked Potatoes
These “dressed up” twice-baked potatoes go well
with grilled London broil or fillets.
Makes four servings
6 garlic cloves, peeled
Olive oil
4 large baking potatoes (about 8
ounces each), washed, pierced with a
knife
1-1/2 ounces Reggiano Parmesan cheese,
cut into 1-inch pieces
2 green onions, trimmed,
cut into 1-inch pieces
1/2 cup evaporated skim milk
2 tablespoons unsalted butter,
cut into 4 pieces
1/4 teaspoon ground white pepper
1/4 teaspoon kosher salt
02CU13479 DLC-2007 IB 6/30/03 12:18 PM Page 41