Cheddar Garlic Stuffed Potatoes
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1 medium head of garlic
4 medium russet (baking) potatoes (2 lb)
3 tablespoons unsalted butter, softened
1/3 cup sour cream
6 oz Cheddar, coarsely grated (1 1/2 cups)

Preheat oven to 400F. Cut off and discard top third of garlic and
wrap remainder in foil. Prick potatoes with a fork and bake with
garlic on middle rack of oven 45 minutes. Remove garlic to cool and
continue baking potatoes until tender, about 20 minutes more. (Leave
oven on.)

Squeeze garlic cloves into a bowl and discard skins. Stir in butter,
sour cream, and 1 cup Cheddar. Cutting lengthwise, remove top fourth
of each potato and discard. Leaving 1/4-inch-thick shells, scoop
flesh out of potatoes and add to cheese mixture. Mash with a fork to
combine. Season with salt and pepper and divide among shells.

Arrange potatoes in a small baking pan and sprinkle with remaining
Cheddar, then bake until heated through, 15 to 20 minutes.





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