Recipe: Twice Baked Potatoes with Baked Garlic and Cheese

Twice Baked Potatoes with Baked Garlic and Cheese
rec.food.recipes/Frank Butcher/2000

2 potatoes, baked
2 large heads garlic, baked (directions follow)
2 Tbsp butter
2 tsp Parmesan cheese
pepper
1/4 tsp onion powder
2 Tbsp yogurt
paprika

Bake two potatoes. Slit open potatoes and remove potato from skins, leaving some to hold shape.

In bowl, mix/mash potato, garlic, butter, Parmesan cheese, dash pepper, onion powder, and a dollop of yogurt. Mix well and return mixture to skins, sprinkle with paprika and brown in oven under broiler.

How to Bake Garlic

whole garlic heads
olive oil
butter
water
salt and pepper (optional)

Preheat oven to 325 degrees F.

Slice top from heads of garlic and trim roots even with base of bulbs. Remove some of the papery skin from outside of heads but do not separate cloves. Place heads in a small baking dish, and drizzle each head with 1/2 Tbsp olive oil. Sprinkle with salt and pepper, if desired. Dot heads with butter and drizzle 2 Tbsp water over them. Cover dish with aluminum foil and bake one hour and 15 minutes. Remove foil and bake 15 minutes more. Cool briefly before serving.

As it bakes in the oven, the garlic becomes sweet and develops a buttery texture. It is delicious spread on crusty French bread along with cream cheese or turned into a garlic sauce for beef or lamb. Leftovers need never be discarded: whisk the garlic into soups or sauces for a wonderful flavour boost.

To cook in a microwave, drizzle the peeled garlic heads with oil and cook 10 to 12 minutes at full power, in a covered dish. (Do not use tin foil.)