Update my dinner status, I'm making this tonight.
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2 chefs marked this as Try Soon
Servings: 4 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
1. Preheat oven to 425? F.
2. Pierce the potatoes several times with a fork; place on a baking sheet. Wrap the garlic in foil and place alongside 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.
3. 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 cheese and paprika.
4. Return the potatoes to the baking sheet and bake until heated through and lightly browned, about 15 minutes.
