Ingredients
1 large baking potato1 teaspoon canola oil, divided6 garlic cloves, unpeeled2 tablespoons butter, softened2 tablespoons 2% milk2 tablespoons sour cream1/4 teaspoon minced fresh rosemary or dash dried rosemary, crushed1/8 teaspoon salt1/8 teaspoon pepper
Preparation
Scrub and pierce potato; rub with 1/2 teaspoon oil. Place garlic on a double thickness of heavy-duty foil. Drizzle with remaining oil. Wrap foil around garlic. Place potato and garlic on a baking sheet. Bake at 400° for 15 minutes. Remove garlic; bake potato until tender, 45 minutes longer.
When cool enough to handle, cut potato in half lengthwise. Scoop out the pulp, leaving thin shells.
Squeeze softened garlic into a small bowl; add potato pulp and mash. Stir in remaining ingredients. Spoon into potato shells. Place on an ungreased baking sheet. Bake, uncovered, at 350° until heated through, 25-30 minutes.
