Baked Garlic Potatoes

Baked Garlic Potatoes
Servings: 8 Prep 20 mins Bake 425°F 1 hr


  • 2 whole heads garlic
  • 3 tablespoons olive oil
  • 6 large baking potatoes (about 3-1/2 pounds), scrubbed
  • 2/3 cup chicken broth
  • 3/4 teaspoon salt
  • 1/2 teaspoon white pepper
  • 3 tablespoons grated Parmesan cheese
  • Paprika

Make It

1. Heat oven to 425 degrees F.

2. Rub garlic with 1/2 teaspoon olive oil. Wrap each head loosely in aluminum foil. Pierce each potato in several places with fork.

3. Bake potatoes and garlic in 425 degree F oven for 50 minutes or until potatoes are knife-tender and garlic is soft to the touch. Keep oven on.

4. Halve each potato lengthwise. Scoop out pulp into large bowl. Reserve 8 potato shells (use other 4 shells for potato skins). Unwrap garlic; cut heads of garlic in half horizontally. Squeeze garlic pulp from papery skins into bowl with potatoes; discard garlic skins. Add chicken broth, remaining olive oil, salt and pepper to potato mixture. Mash with potato masher until smooth and creamy. Spoon back into 8 reserved potato shells. Sprinkle with Parmesan cheese and paprika.

5. Bake in 425 degree F oven for 10 minutes longer or until tops are golden brown.

Nutrition Facts

Servings Per Recipe: 8; Amount Per Serving: cal. (kcal): 297, Fat, total (g): 6, chol. (mg): 2, carb. (g): 55, pro. (g): 7, sodium (mg): 337, Percent Daily Values are based on a 2,000 calorie diet.