This twice baked potato recipe has the delicious addition of baked garlic.

Baking garlic removes the sharp edge it can have and leaves it soft, sweet and wonderfully savory.

The chicken broth in this recipe adds a bit of richness and more flavor. Feel free to substitute vegetable broth if you wish.

Prep time: 15 minutes Cook time: 1 hour, 15 minutes

Ingredients:
4 large baking potatoes, scrubbed
1 head of garlic
1/2 cup chicken broth or vegetable broth
1/2 cup sour cream
salt and pepper to taste
1/4 cup parmesan cheese

Directions:
Pierce the potatoes several times and place on baking sheet. Wrap garlic in foil and place along side the potatoes.

Bake in a preheated 425ºF (220ºC) oven for 50 to 60 minutes or until potatoes are tender and garlic is browned and softened. Let potatoes and garlic cool for about 15 minutes or until you are able to handle them.

Halve potatoes lengthwise and scoop the pulp into a large bowl, leaving the skins intact and a bit of potato lining the skin. Cut the garlic head in half, squeeze out the pulp and add to the potato. Add the broth, salt and pepper and sour cream. Stir and mash with a fork until you achieve the desired texture. Spoon the stuffing back into the potato skins and sprinkle the tops with cheese.

Return the potatoes to the baking sheet and bake about 15 minutes or until heated through and lightly brown.

You can add a bit of chopped green onion or pieces of steamed broccoli for color and extra flavor before serving.

Serves 8.

• Other options for stuffed potatoes are grilled onions; chopped, crisply cooked bacon; cheddar cheese; chopped green onions or chives; sweet corn kernels; chopped cooked bits of broccoli, seafood or beans.