Garlic Twice-Baked Potatoes

• 6 medium baking potatoes
• 1 whole garlic bulb
• 1 teaspoon olive oil
• 2 tablespoons butter, softened
• 1/2 cup fat-free milk
• 1/2 cup buttermilk
• 1-1/2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• Paprika

1. Bake the potatoes at 400u0b0 for 45-55 minutes or until tender. Meanwhile remove papery outer skin from garlic (do not peel or separate cloves). Place garlic in a double thickness of heavy-duty foil. Frizzle with oil. Wrap foil around garlic.
2. Bake at 400u0b0 for 30-35 minutes or until softened. Cool for 10 minutes. Cut top off garlic head, leaving root end intact. Squeeze softened garlic into a small bowl; set aside.
3. Cut a thin slice off the top of each potato and discard. Scoop out the pulp, leaving a thin shell. In a large bowl, mash the pulp with butter. Stir in the milk, buttermilk, rosemary, salt, pepper and roasted garlic.
4. Pipe or spoon into potato shells. Place on an ungreased
5. . Bake at 425u0b0 for 20-25 minutes or until heated through. Sprinkle with paprika.

baking potatoes, garlic, olive oil, butter, milk, buttermilk, fresh rosemary, salt, pepper, paprika

Taken from www.tasteofhome.com/recipes/garlic-twice-baked-potatoes/ (may not work)