These “dressed up” twice-baked potatoes go well with grilled London broil or fillets.
6 garlic cloves, peeled
4 large baking potatoes (about 8 ounces each), washed, pierced with a knife
1½ ounces Reggiano Parmesan cheese, cut into 1-inch pieces
2 green onions, trimmed, cut into 1-inch pieces
½ cup evaporated skim milk
2 tablespoons unsalted butter, cut into 4 pieces
¼ teaspoon ground white pepper
¼ teaspoon kosher salt
Calories 341 (24% from fat) • carb. 55g • pro. 11g • fat 9g • sat. fat 5g • chol. 23mg • sod. 266mg • fiber 4g
Preheat oven to 400° F. Place garlic cloves in a small ovenproof ramekin and drizzle with olive oil. Cover with aluminum foil. Lightly brush potatoes with olive oil. Place garlic and potatoes in preheated oven; roast garlic for 30 to 40 minutes and bake potatoes until fork tender, about 1 hour. When cool enough to handle, cut off part of top of potato and scoop out flesh, leaving a ¼-inch thick shell. Reserve flesh and skins.
Insert metal blade. With machine running, drop cheese through small feed tube and process until finely grated, about 30 seconds; reserve. Place scallions in work bowl and process until finely chopped, about 5 to 10 seconds. Scrape work bowl.
Add garlic, milk, butter, reserved cheese, pepper and salt. Process until combined, about 12 seconds. Add potato flesh; pulse in very short, quick pulses until just combined, about 10 to 12 times. Scrape bowl and pulse in very short, quick pulses, about 10 more times. Generously fill potato shells with potato-garlic mixture. Potatoes may be made ahead to this point and refrigerated until ready to bake.
Preheat oven to 350°F. Place potatoes in a 9-inch square baking pan and bake, uncovered, until tops are golden brown and potatoes are hot, about 20 to 25 minutes. (Add 5 to 10 minutes to baking time if the potatoes are cold from the refrigerator.)