Garlic Twice-Baked Potatoes

Ingredients:

• 4 medium russet potatoes
• 2 Tablespoons Garlic Gold^® Oil
• 2 medium onions, minced
• 6 ounces shredded cheese, such as Jarlesberg or Swiss
• 1 cup sour cream
• ¼ cup Garlic Gold^®
• Garlic Gold^® Sea Salt Nuggets
• Additional Garlic Gold^® Nuggets and freshly ground pepper for garnishing

Instructions:

Preheat oven to 375 degrees. Poke potatoes with a fork and rub lightly with 1 Tablespoon of the Garlic Gold^® Oil. Place the potatoes directly on hot oven rack and bake for about 1 hour, turning halfway through, until the skins are crispy and brown and a skewer pierces the potato all the way through. Set aside baked potatoes and allow to cool for about 10 minutes.

Meanwhile, heat  the remaining 1 Tablespoon Garlic Gold^® Oil in a medium skillet on medium; sauté the minced onions, stirring occasionally, until the onions are lightly browned.

Cut each potato in half and, using a potholder or clean cotton glove, scoop out the insides from each potato into a medium bowl, leaving about ½ inch thick flesh with the skins. Carefully transfer the potato shells to a large cookie sheet.

Mash the potato insides with a fork until just a few chunks remain. Stir in 1 cup of the shredded cheese, sour cream, onion mixture, and Garlic Gold^®. Add Garlic Gold^® Sea Salt Nuggets to taste. Sprinkle with remaining cheese, Garlic Gold^® Nuggets, and freshly ground pepper.

Bake the stuffed potatoes in the 375 degree oven about 20 minutes, or until crisp and bubbly on top.

Yield:

Serves 8

Notes:

If you liked this recipe, you’ll love these products:

• Garlic Gold^® Oil
• Garlic Gold^® Nuggets
• Garlic Gold^® Sea Salt Nuggets
• Garlic Gold^® Oil