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Twice Baked Potatoes Recipe

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This recipe for Twice Baked Potatoes, by , is from Recipes of Family & Friends, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Country Woman

Category:
Category:

Ingredients:  
Ingredients:  
14 small baking potatoes, about 5 lbs.
Olive oil
1 head garlic
1 cup half and half milk, room temperature
cup butter
cup fresh parsley, chopped
2 tbsp. minced fresh or 1 tsp. thyme
1 tsp. salt
tsp. pepper

Directions:
Directions:
Preheat oven to 475F. Prick potatoes with fork; rub each with oil. Wrap each in foil; bake until tender, 1 hour 10 minutes. Let stand until potatoes are cool enough to handle, 10 minutes. Peel away loose papery layers from garlic head without separating cloves. Cut off top of head and discard. Drizzle cut side with 1 tsp. oil; wrap in foil. Roast until garlic cloves are soft, 30 minutes. Cool completely. Position broiler rack so that top of potatoes is 3" from heat source, adjust oven temperature to broiler setting. Horizontally cut top " from 12 potatoes. Scoop out cooked potato leaving " thick shell, reserving cooked potato. Peel remaining potatoes, set aside. Squeeze garlic pulp from cloves into bowl. Stir in half and half, butter, parsley, thyme, salt, pepper and reserved scooped and peeled potatoes. Mash until smooth. Transfer 2 cups to pastry bag filled with large star tip. Scoop remaining potato into shells, pipe reserved mixture over top of each potato. Place on baking sheet, broil until lightly browned 3 - 4 minutes. Serve.

 

 

 

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