Roasted Garlic Twice Baked Potato

• 6 medium sized baking potaoes
• 1 whole garlic bulb
• 1t EVOO
• 2T unsalted butter softened
• 1/2 cup skim milk
• 1/2 cup low fat buttermilk
• 1 1/2t fresh rosemary, minced
• 1/2t salt
• 1/2t ground black pepper
• dash of paprika

1. Palce the potatoes in a baking sheet and bake at 400 for 45-55 minutes or until tender.
2. Meanwhile, remove the outer papery skin from the garlic, drizzle with oil and wrap in 2 sheets heavy duty foil. Add the garlic to the oven for 30-35 minutes or until softened. Let garlic and tatoes cool for about 10 minutes.
3. Once cool enough to handle, cut a thin slice off the top of each potato and discard. Scoop out the pulp until just a thin shell remains. Place the pulp in a large mixing bowl, add the softened butter and mash.
4. Cut the top off the garlic head, leaving the root intact, and squeeze the softened garlic into the bowl with the tatoes, add the milk, buttermilk, rosemary, salt, and pepper and mix well.
5. Spoon the potato mix back into the shells and place back on the baking sheet. Bake at 425 for 20-25 minutes or until heated through. Remove from oven and add a dash of paprika to each top.

potaoes, garlic, evoo, t, milk, buttermilk, rosemary, salt, ground black pepper, paprika

Taken from www.epicurious.com/recipes/member/views/roasted-garlic-twice-baked-potato-52881371 (may not work)