Stuffed Potatoes with Garlic Recipe
2 large Idaho baking potatoes, about 2 pounds, scrubbed and
10 garlic cloves, unpeeled
4 tablespoons unsalted butter
1-1/2 tablespoons flour
1 cup light cream, or half and half
freshly ground black pepper, to taste
2 tablespoons heavy cream
teaspoon chopped chives
Bake the potatoes in a
preheated 400F oven for 45 minutes, or until easily pierced with a fork.
While the potatoes are cooking, in a small saucepan, cover the garlic with
boiling water and cook for 3 minutes. Drain the garlic, cool slightly, and
peel. In another saucepan, melt 2 tablespoons butter over medium low heat,
add the garlic, and cook, covered, 6 minutes, or until golden and tender. Do
not brown. With a slotted spoon, remove the garlic and reserve. Stir the
flour into the butter the garlic cooked in, if the butter has been absorbed
by the garlic, add a tablespoon of butter, in addition to the amount listed
in the ingredients, stirring into a smooth paste. Gradually add the light
cream, stirring into a smooth, thickish sauce. Season with salt and pepper.
Combine the sauce and garlic in a blender container, blending thoroughly.
Split the baked potatoes in half lengthwise and remove the pulp, keeping the
four shells intact. Rice the pulp into a bowl and whip in the remaining
butter and the heavy cream. Add enough of the garlic sauce to give the
consistency you desire. Taste for seasoning. Stir in the chives. Spoon equal
amounts into the shells. Bake in a preheated 400F oven 10 minutes, or until
heated through. Brown under the broiler if desired. Serve any remaining
sauce at the table.
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