Twice baked potatoes with elephant garlic
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Potatoes; baked | |
| 3 | Cloves elephant garlic; baked | |
| 2 | tablespoons | Butter buds®; dry measure |
| 2 | teaspoons | Parmesan cheese |
| Pepper | ||
| ¼ | teaspoon | Onion powder |
| 2 | tablespoons | Yogurt |
| Paprika; for color | ||
Directions
Bake two potatoes. Bake three cloves of elephant garlic wrapped in foil.
Slit open potatoes and remove potato from skins.
In bowl, mix/mash potato, garlic, two tablespoons dry Butter Buds, parmesan cheese, dash pepper, onion powder to taste, and a dollop of yogurt. Mix well and return mixture to skins, sprinkle with paprika and brown in oven under broiler. EACH: 107 cals, 1g fat (12% cff) Recipe from Geiger Elephant Garlic from Bonifay, FL, USA and
Pat Hanneman (Kitpath) 1998 Mar Recipe by: Geiger Elephant Garlic 98-Mar Posted to EAT-LF Digest by kitpath@... on Dec 24, 1998, converted by MM_Buster v2.0l.
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