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(Per Serving)Calories: 216
Protein: 6 grams
Carbohydrates: 39 grams
Fat: 5 grams
Makes 6 servings
INGREDIENTS
~ 6 medium sized baking potatoes
~ 1 whole garlic bulb
~ 1 teaspoon extra-virgin olive oil
~ 2 tablespoons unsalted butter, softened
~ 1/2 cup skim milk
~ 1/2 cup low-fat buttermilk
~ 1 & 1/2 teaspoons fresh rosemary, minced
~ 1/2 teaspoon salt
~ 1/2 teaspoon ground black pepper
~ dash of paprika
DIRECTIONS
1. Place the potatoes on a baking sheet and bake at 400 degrees F for 40 - 55 minutes, or until tender.
2. Meanwhile, remove outer papery skin from garlic, drizzle with oil and wrap in 2 sheets heavy-duty foil. Add the garlic to the oven for 30 - 35 minutes or until softened. Let garlic and potatoes cool for about 10 minutes.
3. Once cool enough to handle, cut a thin slice off the top of each potato and discard. Scoop out the pulp until just a thin shell remains, place the pulp in a large mixing bowl, add the softened butter and mash.
4. Cut the top off the garlic head, leaving the root intact, and squeeze the softened garlic into the bowl with the potatoes, add the milk, buttermilk, rosemary, salt, and pepper and mix well.
5. Spoon the potato mixture back into the shells and place back on the baking sheet. Bake at 425 degrees F for 20 - 25 minutes or until heated through. Remove from oven and add a dash of paprika to each top.
Recipe from "The Shredded Chef" by Michael Matthews http://www.amazon.com/The-Shredded-Chef-Recipes-Building/dp/1478213655/ref=sr_1_1?ie=UTF8&qid=1364925481&sr=8-1&keywords=the+shredded+chef
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