Roasted Garlic Twice Baked Potato
Elevate your side dish game with these indulgent Roasted Garlic Twice Baked Potatoes! This recipe combines the comforting fluffiness of perfectly baked Russet potatoes with the deep, savory flavor of roasted garlic, creating a rich and creamy filling that’s truly irresistible. Loaded with sour cream, cheddar, Parmesan, and just the right touch of butter, every bite bursts with cheesy, garlicky goodness. Topped with golden melted cheese, a sprinkle of paprika, and fresh green onions, these twice-baked beauties are a showstopper for any dinner table. Easy to prepare and perfect for impressing guests, they serve as a hearty side or even a standalone comfort meal. Plus, the roasted garlic adds a gourmet twist, making this dish a family favorite!
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 1 Whole garlic bulb
- 2 tablespoons Olive oil
- 4 tablespoons Unsalted butter
- 1 cup Sour cream
- 0.25 cup Whole milk
- 1 cup Shredded cheddar cheese
- 0.25 cup Parmesan cheese, grated
- 3 Green onions, sliced
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Paprika
Instructions
Preheat your oven to 400°F (200°C).
Wash and scrub the potatoes thoroughly, then pat them dry.
Using a fork, pierce each potato several times to allow steam to escape while baking.
Place the potatoes on a baking sheet and bake for 60 minutes, or until the skins are crispy and the insides are soft.
While the potatoes bake, prepare the roasted garlic: Slice the top off the garlic bulb to expose just the tops of the cloves. Drizzle 1 tablespoon of olive oil over the cloves, wrap the bulb in aluminum foil, and roast in the same oven for 35-40 minutes, or until the cloves are soft and golden.
Remove the roasted garlic from the oven and let it cool slightly. Squeeze the roasted garlic cloves out of their skins and mash them into a paste. Set aside.
Once the potatoes are cool enough to handle, cut each one in half lengthwise. Carefully scoop out the flesh, leaving about 1/4 inch of potato near the skin to maintain structure. Place the scooped potato flesh into a mixing bowl.
Add the mashed roasted garlic, butter, sour cream, milk, shredded cheddar cheese, Parmesan cheese, salt, and black pepper to the mixing bowl. Mash and mix everything until smooth and creamy. Adjust seasoning to taste.
Fill the potato shells with the creamy mixture, mounding it slightly. Sprinkle a little more shredded cheddar cheese and Parmesan on top of each potato half.
Place the filled potato halves back onto the baking sheet and bake at 400°F (200°C) for 15 minutes, or until the cheese is melted and golden.
Remove the potatoes from the oven, garnish with sliced green onions and a light sprinkle of paprika, and serve immediately.
Nutrition Facts
Calories |
2938 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 165.4 g | 212% | |
| Saturated Fat | 93.3 g | 466% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 3288 mg | 143% | |
| Total Carbohydrate | 302.8 g | 110% | |
| Dietary Fiber | 20.2 g | 72% | |
| Total Sugars | 31.6 g | ||
| Protein | 83.9 g | 168% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 1767 mg | 136% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 6477 mg | 138% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
