| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Potatoes, Side dishes, Favorite |
8 |
Servings |
INGREDIENTS
| 4 |
lg |
Baking potatoes; scrubbed |
| 1 |
|
Head garlic |
| 1/2 |
c |
Low-sodium chicken broth |
| 1/2 |
c |
Nonfat sour cream |
| 1/2 |
ts |
Fresh ground black pepper |
| 1/4 |
c |
Grated parmesan cheese |
|
|
Paprika; to garnish |
INSTRUCTIONS
1. Preheat oven to 425 degrees.
2. Pierce potatoes with fork. Wrap garlic in foil and place next to
potatoes. Bake potatoes and garlic for about 50-60 minutes, until the
garlic is softened and the potatoes are tender. Let potatoes and garlic
stand for about 15 minutes.
3. Cut the potatoes in half lengthwise. Scoop the pulp into a bowl, but
leave the skins intact. Cut the garlic head in half and squeeze the pulp
out and add to the potatoes.
4. Mix together the potato mixture with the broth, sour cream and pepper
and stir and mash. Spoon mix back into the potato skins and sprinkle with
the cheese and paprika.
5. Return to baking sheet and bake until heated and lightly brown -- about
15 minutes.
Recipe by: WW
Posted to TNT Recipes Digest by Kitty Vickers <kvickers@ix.netcom.com> on
Mar 05, 1998
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