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Garlicky Stuffed Potatoes




Source of Recipe


David


List of Ingredients




Garlicky Stuffed Potatoes

2 large Idaho baking potatoes - about 2 pounds - scrubbed and pricked

10 garlic cloves - unpeeled
4 tablespoons (1/2 stick) unsalted butter
1 & 1/2 tablespoons flour
1 cup light cream or half and half
salt and freshly ground black pepper to taste
2 tablespoons heavy cream
1 teaspoon chopped chives




Recipe



Bake the potatoes in a preheated 400 degree oven for 45 minutes or until easily pierced with a fork. While the potatoes are cooking - in a small saucepan - cover the garlic with boiling water and cook for 3 minutes. Drain the garlic - cool slightly and peel. In another saucepan - melt 2 tablespoons butter over medium low heat - add the garlic and cook - covered - 6 minutes or until golden and tender. Do not brown. With a slotted spoon remove the garlic and reserve. Stir the flour into the butter the garlic cooked in (if the butter has been absorbed by the garlic - add a tablespoon of butter in addition to the amount listed in the ingredients) stirring into a smooth paste. Gradually add the light cream - stirring into a smooth thickish sauce. Season with salt and pepper. Combine the sauce and garlic in a blender container - blending thoroughly. Split the baked potatoes in half lengthwise and remove the pulp keeping the four shells intact. Rice the pulp into a bowl and whip in the remaining butter and the heavy cream. Add enough of the garlic sauce to give the consistency you desire. Taste for seasoning. Stir in the chives. Spoon equal amounts into the shells. Bake in a preheated 400 degree oven 10 minutes or until heated through. Brown under the broiler if you wish. Serve any remaining sauce at the table. (serves 4)