Twice Baked Potatoes with Smoked Cheddar & Thyme

• Vegetarian
• Gluten free

• Produce

  • 4 cloves Garlic, Roasted
  • 4 Russet potatoes, large
  • 1 tsp Thyme, fresh

• Baking & Spices

  • 1 Salt and pepper to season

• Dairy

  • 1/4 cup Butter
  • 3/4 cup Cheddar cheese, grated smoked
  • 1/4 cup Heavy cream or whipping cream

Found on rockrecipes.com

Description

Directions

• Preheat oven too 375 degrees F.
• Was h the potatoes well and pierce then with a fork at several points on all sides.
• Place on the middle rack of the oven, unwrapped.
• Bake for abut 1 hour or until fork tender at the centre. Remove from the oven and allow the potatoes to cool for about 15 minutes.
• While you are baking the potatoes you can also roast the garlic. Take about 4 large cloves in the skins and place on a square of aluminum foil. drizzle with a little olive oil. Twist the edges of the foil together to seal the cloves in a little pouch. Bake along with the potatoes for 30-40 minutes or until the cloves are soft.
• Lay the potatoes flat on a baking sheet and cut the top 1/4 to 1/3 of the potato off horizontally with a sharp knife. Scrape the potato off the shin on the part you have cut off, into a mixing bowl.
• Using a spoon or a melon baller, Scoop out the inside of the potato into the mixing bowl, leaving about 12 inch of potato on all sides to form potato boats.
• Squeeze the garlic cloves from their skins into the potatoes and mash well.
• Season with salt and pepper, and add the melted butter and cream that has been heated for 15-20 seconds in the microwave. Mash until very creamy
• Fold in the grated cheese and chopped thyme, then spoon the mashed potato mixture back into potato boats.
• Drizzle the tops of the potatoes with a little extra melted butter and return to 425 degree F oven for 10 - 15 min until the tops brown slightly and serve.