Baked Stuffed Potatoes With Roasted Garlic Recipes

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BAKED STUFFED POTATOES WITH ROASTED GARLIC



Baked Stuffed Potatoes with Roasted Garlic image

Look for baby Yukon Gold potatoes that are about 1 1/2 inches in diameter. If you can't find them, try small boiling potatoes.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes about 36

Number Of Ingredients 6

1 head garlic, 1/2 inch cut off top
Coarse salt and freshly ground pepper
1 tablespoon plus 2 teaspoons extra-virgin olive oil, plus more for drizzling and brushing
1 1/2 pounds baby Yukon Gold potatoes (about 18), scrubbed
1/3 cup sour cream
1 teaspoon finely chopped fresh thyme

Steps:

  • Preheat oven to 400 degrees. Place garlic on parchment-lined foil. Season with salt and pepper, generously drizzle with oil, and wrap. Roast until fragrant and soft, about 1 hour. Leave oven on.
  • Cover potatoes with salted water by 2 inches in a medium saucepan. Bring to a boil, and cook until fork tender, about 20 minutes. Drain, and return to hot pan. Let stand for 5 minutes to dry.
  • Halve potatoes crosswise. Trim (and reserve) rounded ends of each half slightly, so potatoes sit flat with cut sides up. Scoop out flesh using a melon baller, leaving a thin layer on bottom and sides, and transfer to a bowl. Peel reserved ends; add to bowl. Stir in oil, sour cream, and thyme. Squeeze garlic cloves from skins into potato mixture. Mash until smooth. Season with salt and pepper.
  • Lightly brush a baking sheet with oil. Fill each potato half with about 1 1/4 teaspoons potato mixture, mounding slightly. Place potatoes 1 inch apart on sheet, and lightly drizzle with oil. Bake until golden brown, 25 to 30 minutes.
  • Bring to room temperature, and bake just before serving.

GARLIC TWICE-BAKED POTATOES



Garlic Twice-Baked Potatoes image

You'll only have to announce dinner once when these twice-baked potatoes are on the menu! Their aroma is sure to make everyone eager to come to the table. Garlic and rosemary add herbal goodness to the mashed potato filling. A sprinkling of paprika serves as a colorful garnish.

Provided by Taste of Home

Categories     Side Dishes

Time 1h20m

Yield 6 servings.

Number Of Ingredients 10

6 medium baking potatoes
1 whole garlic bulb
1 teaspoon olive oil
2 tablespoons butter, softened
1/2 cup fat-free milk
1/2 cup buttermilk
1-1/2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
1/2 teaspoon salt
1/8 teaspoon pepper
Paprika

Steps:

  • Bake the potatoes at 400° for 45-55 minutes or until tender. Meanwhile remove papery outer skin from garlic (do not peel or separate cloves). Place garlic in a double thickness of heavy-duty foil. Frizzle with oil. Wrap foil around garlic. , Bake at 400° for 30-35 minutes or until softened. Cool for 10 minutes. Cut top off garlic head, leaving root end intact. Squeeze softened garlic into a small bowl; set aside., Cut a thin slice off the top of each potato and discard. Scoop out the pulp, leaving a thin shell. In a large bowl, mash the pulp with butter. Stir in the milk, buttermilk, rosemary, salt, pepper and roasted garlic. , Pipe or spoon into potato shells. Place on an ungreased baking sheet. Bake at 425° for 20-25 minutes or until heated through. Sprinkle with paprika.

Nutrition Facts : Calories 194 calories, Fat 5g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 277mg sodium, Carbohydrate 34g carbohydrate (0 sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges

ROASTED GARLIC TWICE-BAKED POTATO



Roasted Garlic Twice-Baked Potato image

The creamy texture flavored with the roasted garlic makes this potato side dish a winner. It's easy to prepare and a perfect choice to accompany a hearty meat entree.

Provided by Taste of Home

Categories     Side Dishes

Time 1h25m

Yield 2 servings.

Number Of Ingredients 9

1 large baking potato
1 teaspoon canola oil, divided
6 garlic cloves, unpeeled
2 tablespoons butter, softened
2 tablespoons 2% milk
2 tablespoons sour cream
1/4 teaspoon minced fresh rosemary or dash dried rosemary, crushed
1/8 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Scrub and pierce potato; rub with 1/2 teaspoon oil. Place garlic on a double thickness of heavy-duty foil. Drizzle with remaining oil. Wrap foil around garlic. Place potato and garlic on a baking sheet. Bake at 400° for 15 minutes. Remove garlic; bake potato until tender, 45 minutes longer., When cool enough to handle, cut potato in half lengthwise. Scoop out the pulp, leaving thin shells., Squeeze softened garlic into a small bowl; add potato pulp and mash. Stir in remaining ingredients. Spoon into potato shells. Place on an ungreased baking sheet. Bake, uncovered, at 350° until heated through, 25-30 minutes.

Nutrition Facts : Calories 318 calories, Fat 17g fat (9g saturated fat), Cholesterol 41mg cholesterol, Sodium 253mg sodium, Carbohydrate 38g carbohydrate (4g sugars, Fiber 3g fiber), Protein 6g protein.

GARLIC ROASTED POTATOES



Garlic Roasted Potatoes image

What could be better than roasted new potatoes with garlic? Yummy!

Provided by It's A New Day

Categories     Side Dish     Potato Side Dish Recipes     Roasted Potato Recipes

Time 45m

Yield 4

Number Of Ingredients 5

1 pound small new potatoes, halved
1 head garlic, cloves separated but not peeled
2 tablespoons olive oil
½ teaspoon salt
¼ teaspoon ground black pepper

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Arrange potatoes and garlic cloves in a 9x13-inch pan. Drizzle with oil and sprinkle with salt and pepper.
  • Bake in the preheated oven until potatoes are tender and garlic cloves are soft, 30 to 40 minutes.
  • Remove from the oven. Squeeze garlic cloves to release roasted garlic onto the potatoes; discard garlic skins. Mix potatoes and garlic together.

Nutrition Facts : Calories 168.3 calories, Carbohydrate 24.5 g, Fat 6.9 g, Fiber 2.8 g, Protein 3.2 g, SaturatedFat 1 g, Sodium 300.1 mg, Sugar 1 g

BAKED POTATOES WITH ROASTED GARLIC



Baked Potatoes with Roasted Garlic image

Roasted garlic is also good spread on bread and stirred into sauces or vinaigrettes. Make an extra head or two; it will keep, tightly wrapped, in the refrigerator for up to three days.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 4

4 whole heads garlic
Extra-virgin olive oil
4 (about 2 1/4 pounds) Idaho baking potatoes
Salt and freshly ground black pepper

Steps:

  • Using a sharp knife, score each head of garlic 1 inch from top, and peel away top inch of skin. Scrub the potatoes well, dry them, and prick each several times with a fork.
  • Heat oven to 425 degrees. Rub heads of garlic lightly with olive oil, and wrap them loosely in aluminum foil. Bake garlic and potatoes until garlic is very soft and potatoes are tender, about 1 hour. Serve each potato with a head of garlic; let guests squeeze roasted garlic from skin, and mix it into baked potato along with salt, pepper, and olive oil as desired.

GARLIC ROASTED POTATOES



Garlic Roasted Potatoes image

Ina Garten's Garlic-Roasted Potatoes from Food Network's Barefoot Contessa make the perfect classic side dish for any meal.

Provided by Ina Garten

Categories     side-dish

Time 1h10m

Yield : 8 servings

Number Of Ingredients 6

3 pounds small red or white potatoes
1/4 cup good olive oil
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons minced garlic (6 cloves)
2 tablespoons minced fresh parsley

Steps:

  • Preheat the oven to 400 degrees F.
  • Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, and garlic; toss until the potatoes are well coated. Transfer the potatoes to a sheet pan and spread out into 1 layer. Roast in the oven for 45 minutes to 1 hour or until browned and crisp. Flip twice with a spatula during cooking in order to ensure even browning.
  • Remove the potatoes from the oven, toss with parsley, season to taste, and serve hot.

TWICE-BAKED POTATOES WITH ROASTED GARLIC AND CHEDDAR



Twice-Baked Potatoes with Roasted Garlic and Cheddar image

Provided by Food Network

Time 1h15m

Yield 12 servings

Number Of Ingredients 9

1/4-cup olive oil
salt and pepper to taste
6 baking potatoes
1/2-cup shredded Cheddar cheese, divided
1 egg, beaten
1/4-cup unsalted butter
1/2 head roasted garlic, squeezed from the skins
1/2-cup milk
pinch liquid smoke, optional

Steps:

  • Preheat oven to 400 degrees F. Rub potato skins with oil, sprinkle with salt and pepper and rub potatoes to coat. Bake potatoes in preheated oven 50-60 minutes, or until soft. Do not wrap potatoes in foil. Remove potatoes from oven and slice skin off the tops. Scoop potato flesh into a large bowl, reserving intact skins. To potatoes, add all but two tablespoons of cheese plus egg, butter, roasted garlic and liquid smoke if using. Mash potatoes while gradually adding milk. Spoon mixture into skins and top with remaining cheese. Bake for an additional 15 minutes or until golden brown.

ROASTED GARLIC TWICE-BAKED POTATOES



Roasted Garlic Twice-Baked Potatoes image

Make Roasted Garlic Twice-Baked Potatoes and get a guaranteed win. This recipe features fresh roasted garlic swirled into baked potatoes with VELVEETA and Parmesan and is topped with crumbled bacon. Delight your family with Roasted Garlic Twice-Baked Potatoes tonight.

Provided by My Food and Family

Categories     Home

Time 1h45m

Yield 8 servings

Number Of Ingredients 7

1 head garlic
1 tsp. oil
4 large baking potatoes (2-1/2 lb.)
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/2 lb. (8 oz.) VELVEETA, cut into 1/2-inch cubes, divided
1/4 cup KRAFT Grated Parmesan Cheese
4 slices OSCAR MAYER Bacon, cooked, crumbled

Steps:

  • Heat oven to 400°F.
  • Cut thin slice off top of garlic; discard top. Place garlic on sheet of Reynolds Wrap® Aluminum Foil; drizzle with oil. Wrap loosely with foil. Prick potatoes in several places with fork. Bake potatoes and garlic 1 hour.
  • Reduce oven temperature to 350ºF. Cut small slice off both ends of each potato. Cut potatoes crosswise in half. Scoop out centers, leaving 1/8-inch-thick shells. Place potato flesh in medium bowl; mash. Squeeze garlic out of papery shell into bowl with potatoes. Add sour cream, 3/4 of the VELVEETA and Parmesan; beat until fluffy. Spoon into shells, mounding filling as necessary; place in shallow baking dish.
  • Bake 30 min.; top with remaining VELVEETA. Bake 5 min. or until melted. Sprinkle with bacon.

Nutrition Facts : Calories 300, Fat 14 g, SaturatedFat 8 g, TransFat 0.5 g, Cholesterol 45 mg, Sodium 540 mg, Carbohydrate 32 g, Fiber 3 g, Sugar 6 g, Protein 11 g

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