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8 garlic cloves, peeled
Olive oil
6 large baking potatoes
(about 8 ounces each), washed,
dried, pierced with a knife
3 ounces Parmesan cheese,
cut into 1-inch pieces
3 scallions, trimmed,
cut into 1-inch pieces
3/4 cup evaporated skim milk
3 tablespoons unsalted butter,
cut into 1-inch pieces
1/4 teaspoon ground white pepper
1/4 teaspoon salt
Nutritional analysis per serving:
Calories 322 (28% from fat) • carbo. 46g • pro. 12g • fat 10g
sat. fat 6g • chol. 23mg • sod. 425mg • fiber 4g
Roasted Garlic and Parmesan Twice
Baked Potatoes
Do these potatoes ahead to serve with grilled fillets or London Broil.
Makes 6 servings
Preparation: 15 - 20 minutes, plus 1 hour to prebake the potatoes,
and 25 minutes to twice bake
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 pota-
toes in preheated oven; roast garlic for 30 to 40 minutes and bake potatoes until fork tender,
about 1 hour. When potatoes are cool enough to handle, cut off part of top and scoop out
flesh, leaving a 1/4” 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; remove and reserve. Place scallions in work bowl and
process until finely chopped, about 5 to 10 seconds. Scrape work bowl. Add milk, butter,
reserved cheese, reserved garlic, 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 skins
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 10-inch round baking pan and bake, uncovered,
until tops are golden brown and potatoes are hot, about 20 to 25 minutes.
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