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 Ā¼" 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.
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.
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.
And I really liked that each half was only 2 points on the new Weight Watchers Points Plus Program; which I recently started following again.
You can serve these stuffed potatoes with any meal, but I served mine with a Gremolata Roasted Turkey Breast and Gremolata Roasted Cauliflower.
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
- Ā¼ tsp. Kosher Salt
- ā 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 Ā¼" 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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