Roasted garlic combined with creamy mashed potatoes and rosemary stuffed back into the potato skins make a delicious side dish any day of the week.
Though roasting garlic is a little time consuming, it really is very easy to do. Simply slice a ¼" off of the entire head of garlic, sprinkle with a little olive oil and salt, wrap in foil and bake.
What you get are creamy, sweet cloves of garlic that add a wonderful flavor to any dish; especially these Roasted Garlic & Rosemary Twice Baked Potatoes.
To save time during the week, you can bake the potatoes and garlic the night before; then mash, stuff and refrigerate overnight until you're ready to bake.
My family and I really enjoyed these Roasted Garlic & Rosemary Twice Baked Potatoes.
You can serve these stuffed potatoes with any meal, but I served mine with a Gremolata Roasted Turkey Breast and Gremolata Roasted Cauliflower.
Ingredients Needed
For this recipe you will need:
- medium Russet potatoes
- a full head of garlic
- EVOO
- whipped butter
- fresh rosemary
- milk
- Kosher salt
- black pepper
How do you make Roasted Garlic & Rosemary Twice Baked Potatoes?
Preheat oven to 425 degrees F. Wrap each potato in aluminum foil and pierce a few holes in the potato to allow steam to escape; then bake 45-60 minutes.
To save time, you can also cook in the microwave on a paper towel lined plate.
Next, remove excess skin from the garlic head, cut off ¼" from the top; then sprinkle with some olive oil and salt. Cover the entire bulb with foil and bake for 35-40 minutes.
When the potatoes are cooked through and soft, cut them in half lengthwise, scoop out the fleshy potato and place in a bowl; then place the potato skins on a baking sheet.
Next, carefully remove the garlic from the oven and gently squeeze the garlic pulp into the potatoes. Add the butter, rosemary and milk and mash until creamy.
Depending on the actual size of your potatoes, add more milk as needed. Season with salt and pepper. Place the mashed potatoes back into the potato skins and bake for an additional 10 minutes
Visit the recipe index to search for more recipes by category.
More Potato Recipes
- Wasabi Cheddar Twice Baked Potatoes
- Antipasto Twice Baked Potatoes
- Pizza Stuffed Baked Potatoes
- Twice Baked Potatoes
- Twice Baked Lime Sweet Potatoes
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Roasted Garlic and Rosemary Twice Baked Potatoes
Ingredients
- 2 Medium Russet Potatoes, skins washed
- 1 Full Head Garlic
- 1 tsp. Extra Virgin Olive Oil
- 1 tbsp. Whipped Butter
- 2 tsp. Fresh Rosemary, chopped
- 3 tablespoon Milk
- ¼ tsp. Kosher Salt
- ⅛ tsp. Black Pepper
Instructions
- Preheat oven to 425 degrees F.
- Wrap each potato in aluminum foil and pierce a few holes in the potato to allow steam to escape; then bake 45-60 minutes.
- Remove excess skin from the garlic head, cut off ¼" from the top; then sprinkle with some olive oil and salt. Cover the entire bulb with foil and bake for 35-40 minutes.
- When the potatoes are cooked through and soft, cut them in half lengthwise, scoop out the fleshy potato and place in a bowl; then place the potato skins on a baking sheet.
- Next, carefully remove the garlic from the oven and gently squeeze the garlic pulp into the potatoes.
- Add the butter, rosemary and milk and mash until creamy. Depending on the actual size of your potatoes, add more milk as needed. Season with salt and pepper.
- Place the mashed potatoes back into the potato skins and bake for an additional 10 minutes.
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