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Baked Stuffed Herbed Buttermilk Potatoes

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Baked Stuffed Herbed Buttermilk Potatoes


5 baking potatoes

1/2 garlic head

3/4 cup buttermilk

1 teaspoon minced fresh sage

1 teaspoon minced fresh rosemary

1 teaspoon minced fresh thyme

1 teaspoon salt

freshly ground black pepper to taste

1 egg white, lightly beaten


Scrub potatoes under cold running water and pat dry with paper towels. Pierce

each several times with fork. Bake at 425 degrees until potatoes are fork

tender, about 1 hour.

Wrap garlic in foil and bake at 350 degrees until cloves are tender, about 30

minutes. Remove peel from roasted garlic cloves.

Cut horizontal slice off top third of each potato. Scoop pulp from potatoes into

bowl, leaving shells about 1/4-inch thick. Scoop pulp from tops of potatoes into

bowl. Spoon potatoes and cooked garlic cloves, a portion at a time, into potato

ricer and press through, into bowl. Stir in buttermilk, sage, rosemary, thyme,

salt and pepper to taste.

Spoon mixture evenly into 4 shells. (At this point, potatoes can be

refrigerated, covered, and baked the next day.) Brush tops with egg white. Bake

at 425 degrees until tops are lightly browned, 20 to 25 minutes.

Yields 4 servings.






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