Twice-Baked Garlic Potatoes

Recipe by Drunk Chef

You gotta love potatoes.

Top Review by Chicagoland Chef du

Very good and I will make again. Perfect for serving family and guests. I was searching for a recipe w/o sour cream, this fit the bill. The potatoes flavorful yet none of the ingredients are over powering in any way. They very easy to make and can be made ahead and heated up before serving. The addition of the parsley and green onions was flavorful and pretty. I did not use any milk. I think this would be good with a huge dollop of horseradish in the mixture too. Be sure to rub some olive oil on the skins before baking.... it helps to flavor and crisp up the skins. Thanks for posting Drunk! ;^P

Ingredients Nutrition


  1. Preheat oven to 400º. Cut off and discard top of garlic. Place garlic on piece of foil, drizzle with olive oil and wrap tightly. Bake potatoes and garlic for 1 hour. Cut potatoes in half lengthwise, scoop out into a bowl and reserve shells. Unwrap garlic and squeeze cloves into potatoes. Mash potatoes and garlic with butter and enough milk to moisten. Blend in cream cheese, parsley, onions and salt. Spoon mixture back into potato shells. Sprinkle with cheese and paprika. Bake until cheese melts, 25 minutes.

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