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Roasted Garlic Twice-Baked Potatoes with Sour Cream

vegetables, potatoes

8 medium Yukon Gold or baking potatoes
4 tablespoons unsalted butter; softened
1/2 cup milk
1 head garlic; roasted
1/2 cup sour cream
4 scallions; thinly sliced
1 oil; for deep frying

Preheat oven to 400°F. With a fork, prick potatoes and on a baking sheet bake in middle of oven 1 hour or until tender. Leave oven on. When potatoes are just cool enough to handle, halve lengthwise and scoop flesh into a saucepan, leaving thick shells. With a potato masher, mash potatoes in saucepan with 3 tablespoons butter and roasted garlic. Stir in milk and salt and pepper to taste. Transfer shells to baking sheet and brush insides with remaining tablespoon butter. Season shells with salt and pepper. In a heavy saucepan heat 1 inch oil on high heat. When the oil is hot, drop scallion slices in and cook until browned. Drain on paper towels. Mashed potatoes, shells and fried scallions may be frozen at this point. When ready to serve, thaw mashed potatoes, shells and scallions. Bake shells in middle of oven until golden, about 20 minutes. Lay scallions in a single layer on a cookie sheet and bake until crisp again. While shells and scallions are baking, warm mashed potatoes thoroughly. Spoon mashed potatoes into shella and bake until heated through, about 10 minutes. Serve each potato half topped with 1 teaspoon sour cream and sprinkle with crispy scallions.

Contributor: Lynn Ogryzlo - Southam Newspapers8

Yield: 8 servings
M75^01081, M57^01056M563^04518

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