Nancy first served this dish at a Christmas dinner and, not surprisingly, everyone left with the recipe. After selecting this a hands-down winner, our tasters left with a copy of the recipe, too.
Ingredients
Serves: –+
- Large baking potatoes, scrubbed 4
- Garlic 1
- Low-sodium chicken broth ½ Cup
- Sour Cream ½ Cup nonfat
- Black Pepper ½ Tsp
- Parmesan cheese ¼ Cup grated
- Paprika
Per serving
Calories: 153 kcal
Proteins: 5 g
Fats: 1 g
Carbohydrates: 31 g
Method
- Preheat the oven to 425 F
- Pierce the potatoes several times with a fork; place on a baking sheet. Wrap the garlic in foil and place along side the potatoes. Bake until the potatoes are tender and the garlic is browned and softened, 50-60 minutes. Let the potatoes and garlic cool until comfortable to handle. about 15 minutes.
- Halve the potatoes lengthwise; scoop the pulp into a large bowl, leaving the skins intact. Cut the garlic bulb in half, squeeze out the pulp and add to the potato. Add the broth, sour cream and pepper: stir and mash with a fork to the desired texture. Spoon the stuffing back into the potato skins; sprinkle with the cheese and paprika
- Return the potatoes to the baking sheet and bake until heated through and lightly browned, about 15 minutes.
Once is not enough, so we bake these winning stuffed potatoes a second time to make them fragrant with garlic and meltingly lush.
