Side Dishescarriesexperimentalkitchen
Roasted Garlic and Rosemary Twice Baked Potatoes
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
👥 4 Servings⏱️ Prep & Cook: 1h 20m⏳ Prep: 10 min🔥 Cook: 1h 10m👤 Carrie's Experimental Kitchen📖 carriesexperimentalkitchen
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- baking sheet
- bowl
📝 Preparation Steps
1
Preheat oven to 425 degrees F.
2
Wrap each potato in aluminum foil and pierce a few holes in the potato to allow steam to escape; then bake ⏱️ 45-60 minutes.
3
Remove excess skin from the garlic head, cut off 1/4" from the top; then sprinkle with some olive oil and salt. Cover the entire bulb with foil and bake for ⏱️ 35-40 minutes.
4
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.
5
Next, carefully remove the garlic from the oven and gently squeeze the garlic pulp into the potatoes.
6
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.
Milk3 tablespoon
7
Place the mashed potatoes back into the potato skins and bake for an additional ⏱️ 10 minutes.
Nutrition Facts
calories
125 kcal
fat Content
4 g
serving Size
1 serving
fiber Content
2 g
sugar Content
1 g
sodium Content
131 mg
protein Content
3 g
cholesterol Content
5 mg
carbohydrate Content
21 g
saturated Fat Content
2 g
unsaturated Fat Content
2.3 g
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