Roasted Garlic Twice-Baked Potato

• 1 large baking potato
• 1 teaspoon canola oil, divided
• 6 garlic cloves, unpeeled
• 2 tablespoons butter, softened
• 2 tablespoons 2% milk
• 2 tablespoons sour cream
• 1/4 teaspoon minced fresh rosemary or dash dried rosemary, crushed
• 1/8 teaspoon salt
• 1/8 teaspoon pepper

1. Scrub and pierce potato; rub with 1/2 teaspoon oil. Place garlic on a double thickness of heavy-duty foil. Drizzle with remaining oil. Wrap foil around garlic. Place potato and garlic on a
2. . Bake at 400u0b0 for 15 minutes. Remove garlic; bake potato 45 minutes longer or until tender.
3. When cool enough to handle, cut potato in half lengthwise. Scoop out the pulp, leaving thin shells.
4. Squeeze softened garlic into a small bowl; add potato pulp and mash. Stir in remaining ingredients. Spoon into potato shells. Place on an ungreased
5. . Bake, uncovered, at 350u0b0 for 25-30 minutes or until heated through.

baking potato, canola oil, garlic, butter, milk, sour cream, fresh rosemary, salt, pepper

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