Oven 425 degrees.
Pierce potatoes several times with fork; place on baking sheet. Wrap
the
garlic in foil and place along-side the potatoes. Bake till tender
and garlic
is browned and softened, 50-60 mins. Let potatoes and garlic cool
approx 15 mins.
Halve the potatoes lengthwise; scoop pulp into a large bowl leaving
skins
intact. Cut garlic in half; squeeze out the pulp and add to the potato.
Add
broth, sour cream and pepper; stir and mash with fork to desired texture.
Spoon
stuffing back into skins; sprinkle with cheese & paprika.
Return potatoes to baking sheet and bake until heated through and
lightly
browned, about 15 minutes.
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