Twice-Baked Garlic Potatoes

Ingredients

• 2 heads fresh CHRISTOPHER RANCH California Garlic
• 2 tbsp olive oil
• 4 baking potatoes
• 1/4 cup lite sour cream
• 1 tbsp butter or margarine
• Salt and pepper to taste

Directions

1. Heat oven to 350 degrees F.
2. Slice off top layer of 2 garlic heads to expose bulbs.
3. Drizzle oil on garlic, season with salt and pepper and wrap in foil; bake for 40 minutes or until garlic is soft and caramel colored.
4. In the same 350 F oven (at the same time, if necessary), bake potatoes for 1 hour or until medium soft when squeezed.
5. Once potatoes are cooked, slice off the top third the potatoes and scoop out the pulp into a medium size bowl; be careful not to damage skins.
6. Add the sour cream and butter or margarine to the potato.
7. Squeeze roasted garlic from bulbs into potato pulp in bowl, and mash; season with salt and pepper.
8. Spoon mixture back into skins, placing top back on each and wrap each potato in foil.
9. Reheat potatoes for about 25 - 30 minutes.