Saturday, April 20, 2013

Roasted Garlic Twice Baked Potatoes

Believe it or not I have never made a twice baked potato. In fact, until last night, I am not even sure I have ever eaten one.  I am not sure what even made me think about twice baked potatoes but something did and so I decided to try making them.



I am sure a plain 'ol twice baked potato is delicious, but I decided to spruce mine up a little using some roasted garlic, and it was quite good.  I will definitely make them again.

Roasted Garlic Twice Baked Potatoes

2 Baking potatoes
4 Cloves roasted garlic
1 Tbsp vegan butter
2 Tbsp non dairy milk (I used So Delicious Unsweetened Coconut)
Salt and pepper to taste

Preheat the oven to 400 degrees.

Wash and pierce the potatoes and coat them lightly in olive oil and sprinkle with a little bit of salt.  Wrap them in foil and bake in the oven for about 45 minutes or until they are soft.

Remove from the oven, allow to cool until they are easily handled.  Remove the foil, cut the potatoes in half and hollow out the middles, leaving you with a potato "bowl".  Put the removed potato into a bowl and add the butter, non dairy milk, roasted garlic, salt and pepper.  Mash well with a potato masher ensuring the garlic is distributed throughout the mixture.

Place the filling back into the potato shells and return to the oven for another 25 minutes at 400 degrees.

Serve immediately.

4 comments:

  1. Looks amazing. I've been losing fat on potatoes thanks to Dr. McDougall and the potatoes are very filling for many hours which is key!

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    1. Good for you! I found these to be very tasty!

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  2. Thanks for this awesome recipe!

    One question though: when we put the potatoes back in the oven, do we wrap them in tinfoil again?

    (Sorry, I know this is probably a dumb question, but I'm very new to cooking!)

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    1. Not a dumb question at all! No, you should put them back in uncovered.

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