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Baked Potatoes with Roasted Garlic

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Baked Potatoes with Roasted Garlic

 

Serves 4

Roasted garlic is also good spread on bread and

stirred into sauces or vinaigrettes. Make an extra

head or two; it will keep, tightly wrapped, in the

refrigerator for up to three days.

 

4 whole heads garlic

Extra-virgin olive oil

4 Idaho baking potatoes (about 2 1/4 pounds)

Salt and freshly ground black pepper

 

1. Using a sharp knife, score each head of garlic 1

inch from top, and peel away top inch of skin. Scrub

the potatoes well, dry them, and prick each several

times with a fork.

 

2. Heat oven to 425°. Rub heads of garlic lightly

with olive oil, and wrap them loosely in aluminum

foil. Bake garlic and potatoes until garlic is very

soft and potatoes are tender, about 1 hour. Serve each

potato with a head of garlic; let guests squeeze

roasted garlic from skin, and mix it into baked potato

along with salt, pepper, and olive oil as desired.

 

=====

Language is an expression of thought. Everytime you speak, your mind is on

Parade Exodus 20:8-11 & Hebrews 4:9

 

 

- We Remember

9-11: A tribute to the more than 3,000 lives lost

http://dir.remember./tribute

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