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Add a photoServings: 4
Ingredients
- 5 x baking potatoes
- 1/2 x garlic head
- 3/4 c. buttermilk
- 1 tsp chopped fresh sage
- 1 tsp chopped fresh rosemary
- 1 tsp chopped fresh thyme
- 1 tsp salt Freshly-grnd black pepper to taste
- 1 x egg white lightly beaten
Directions
- Scrub potatoes under cool running water and pat dry with paper towels. Pierce each several times with fork. Bake at 425 degrees till potatoes are fork tender, about 1 hour.
- Wrap garlic in foil and bake at 350 degrees till cloves are tender, about 30 min. Remove peel from roasted garlic cloves.
- Cut horizontal slice off top third of each potato. Scoop pulp from potatoes into bowl, leaving shells about 1/4-inch thick. Scoop pulp from tops of potatoes into bowl. Spoon potatoes and cooked garlic cloves, a portion at a time, into potato ricer and press through, into bowl. Stir in buttermilk, sage, rosemary, thyme, salt and pepper to taste.
- Spoon mix proportionately into 4 shells. (At this point, potatoes can be refrigerated, covered, and baked the next day.) Brush tops with egg white. Bake at 425 degrees till tops are lightly browned, 20 to 25 min.
- This recipe yields 4 servings.
- Comments: Twice-baked potatoes are ideal for holiday dinners because they can be made the day ahead. When it comes time to serve them, all you have to do is brush the tops with egg white and set them in the oven for 20 min.
- NOTES :
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 248g | |
| Recipe makes 4 servings | |
| Calories 174 | |
| Calories from Fat 6 | 3% |
| Total Fat 0.66g | 1% |
| Saturated Fat 0.35g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 2mg | 1% |
| Sodium 642mg | 27% |
| Potassium 917mg | 26% |
| Total Carbs 37.53g | 10% |
| Dietary Fiber 4.6g | 15% |
| Sugars 3.76g | 3% |
| Protein 5.62g | 9% |
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