Saturday, April 13, 2013

Cheddar Garlic Stuffed Potatoes

Here’s a very simple recipe, for when you feel near brain-dead. I was completely uninspired when making the weekly menu, and the Engineer suggested stuffed potatoes, so there we have it. I liked that it’s a hearty all-in-one dish, though I did serve it with some greens on the side. Plus, the flavors of potato, cheese and roasted garlic are very comforting! The recipe is from Epicurious and is said to make 4 servings, though I have to say that half of one potato was enough of a serving for me!

1 medium head of garlic
4 medium russet (baking) potatoes (2 lb. in all)
3 Tbsp. unsalted butter, softened, or margarine
1/3 cup lactose-free sour cream
6 oz. lactose-free sharp cheddar, coarsely grated (1 ½ cups), divided
salt and pepper, to taste
Preheat oven to 400 °F.

Cut off and discard top third of garlic and wrap remainder in foil. Prick potatoes with a fork and bake with garlic on middle rack of oven 45 minutes. Remove garlic to cool and continue baking potatoes until tender, about 20 minutes more. (Leave oven on.)

Squeeze garlic cloves into a bowl and discard skins. Stir in butter, sour cream, and 1 cup Cheddar.

Cut each potato in half lengthwise. Leaving ¼-inch-thick shells, scoop flesh out of potatoes and add to cheese mixture. Mash with a fork to combine. Season with salt and pepper and divide among shells.
Arrange potatoes in a small baking pan and sprinkle with remaining cheddar, then bake until heated through, 15 to 20 minutes.

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