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Baked Stuffed Potatoes with Roasted Garlic

Look for baby Yukon Gold potatoes that are about 1 1/2 inches in diameter. If you can't find them, try small boiling potatoes.

  • yield: Makes about 36

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Ingredients

  • 1 head garlic, 1/2 inch cut off top
  • Coarse salt and freshly ground pepper
  • 1 tablespoon plus 2 teaspoons extra-virgin olive oil, plus more for drizzling and brushing
  • 1 1/2 pounds baby Yukon Gold potatoes (about 18), scrubbed
  • 1/3 cup sour cream
  • 1 teaspoon finely chopped fresh thyme

Directions

  1. Step 1

    Preheat oven to 400 degrees. Place garlic on parchment-lined foil. Season with salt and pepper, generously drizzle with oil, and wrap. Roast until fragrant and soft, about 1 hour. Leave oven on.

  2. Step 2

    Cover potatoes with salted water by 2 inches in a medium saucepan. Bring to a boil, and cook until fork tender, about 20 minutes. Drain, and return to hot pan. Let stand for 5 minutes to dry.

  3. Step 3

    Halve potatoes crosswise. Trim (and reserve) rounded ends of each half slightly, so potatoes sit flat with cut sides up. Scoop out flesh using a melon baller, leaving a thin layer on bottom and sides, and transfer to a bowl. Peel reserved ends; add to bowl. Stir in oil, sour cream, and thyme. Squeeze garlic cloves from skins into potato mixture. Mash until smooth. Season with salt and pepper.

  4. Step 4

    Lightly brush a baking sheet with oil. Fill each potato half with about 1 teaspoons potato mixture, mounding slightly. Place potatoes 1 inch apart on sheet, and lightly drizzle with oil. Bake until golden brown, 25 to 30 minutes.

  5. Step 5

    Bring to room temperature, and bake just before serving.

Source
Martha Stewart Living, January 2010

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Reviews (1)

  • ladydeathmaggot2 18 Feb, 2010

    This had good flavor but it was a little dry.