This recipe makes the common baked potato to a new elevated position on the dinner menu. You can vary the toppings by sprinkling some fresh chives or some tasty bacon on the top.
Author:The Wilderness Wife
Prep Time:30 mins
Cook Time:1 hour 30 mins
Total Time:2 hours
4 large potatoes, I prefer russets for baking
1 c. sour cream
1/2 c. milk
4 tbs. butter
1/2 tsp. salt
1/2 tsp. pepper
1 cup of grated/shredded cheddar cheese
3 cloves of garlic
Preheat your oven to 350F. Wash and thoroughly dry your potatoes.
Rub each potato with olive oil and sprinkle with a dusting of salt & pepper. Place in a foil lined pan and bake in oven for 1 hour.
Peel the 3 cloves of garlic. Place them on a square of aluminum foil, drizzle with olive oil and wrap them into a pouch. Place in oven with potatoes and roast for 20 minutes. Remove garlic and cool.
When potatoes are done remove from oven and let cool so they can be handled.
Cut the potato lengthwise, slicing off the top third of the potato. Set the top aside for now.
With a sharp spoon hollow out the potato, leaving a quarter inch shell. Do the same to the top third of the potato and add that pulp to that from the main body in a medium sized mixing bowl. The skin from the top third can be kept and used for potato skin appetizers at another meal.
Thoroughly mash the potato pulp.
Finely mince the roasted garlic cloves and put in a small microwavable bowl with butter. Melt butter in microwave.
Add melted butter, roasted garlic, sour cream, milk, grated cheese, salt, and pepper to the potato pulp and mix well.
Spoon the mixture back into the hollowed potato shells and sprinkle remaining cheese on the top.
Bake at 350 for 30 minutes to heat through and combine flavors.