Cuisinart DLC-2011CHBY Owner Manual - Page 58

Roasted Garlic and Parmesan Twice Baked Potatoes Do these potatoes ahead to serve with grilled fillets or London broil. Makes 6 servings Preparation: 15-20 minutes, plus 1 hour to prebake the potatoes, and 25 minutes to twice bake 8 garlic cloves olive oil 6 large baking potatoes (about 8 ounces each), pricked with the tines of a fork 3 ounces Parmesan, cut into ½-inch pieces 3 scallions, trimmed, cut into 1-inch pieces ¾ cup evaporated skim milk 3 tablespoons unsalted butter, cut into 1-inch pieces ¼ teaspoon ground white pepper ¼ teaspoon kosher salt Preheat oven to 400°F. Place garlic cloves in a small ovenproof ramekin and drizzle with olive oil. Cover with aluminum foil. Lightly brush potatoes with olive oil. Place garlic and potatoes in preheated oven; roast garlic for 30 to 40 minutes and bake potatoes until fork tender, about 1 hour. When potatoes are cool enough to handle, cut off part of top and scoop out flesh, leaving a ¼-inch thick shell. Reserve flesh and skins. Insert metal blade. With machine running, drop cheese through small feed tube and process until finely grated, about 30 seconds; remove and reserve. Put scallions in work bowl and process until finely chopped, about 5 to 10 seconds. Scrape work bowl. Add milk, butter, reserved cheese, reserved garlic, pepper and salt. Process until combined, about 12 seconds. Add potato flesh; pulse in very short quick pulses until just combined, about 10 to 12 times. Scrape bowl and pulse a few more times if needed. Do not overprocess or the potatoes will be gluey. Generously fill skins with potato-garlic mixture. Potatoes may be made ahead to this point and refrigerated until ready to bake. Preheat oven to 350°F. Put potatoes in a 10-inch round baking pan and bake, uncovered, until tops are golden brown and potatoes are hot, about 20 to 25 minutes. Nutritional information per serving: Calories 322 (28% from fat) • carb. 46g • pro. 12g • fat 10g • sat. fat 6g • chol. 23mg • sod. 425mg • fiber 4g 57