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Baked Stuffed Herbed Buttermilk Potatoes

Time 1 hour 45 minutes
Yields Serves 4
Baked Stuffed Herbed Buttermilk Potatoes
1

Scrub potatoes under cold running water and pat dry with paper towels. Pierce each several times with fork. Bake at 425 degrees until potatoes are fork tender, about 1 hour.

2

Wrap garlic in foil and bake at 350 degrees until cloves are tender, about 30 minutes. Remove peel from roasted garlic cloves.

3

Cut horizontal slice off top third of each potato. Scoop pulp from potatoes into bowl, leaving shells about 1/4-inch thick. Scoop pulp from tops of potatoes into bowl. Spoon potatoes and cooked garlic cloves, a portion at a time, into potato ricer and press through, into bowl. Stir in buttermilk, sage, rosemary, thyme, salt and pepper to taste.

4

Spoon mixture evenly into 4 shells. (At this point, potatoes can be refrigerated, covered, and baked the next day.) Brush tops with egg white. Bake at 425 degrees until tops are lightly browned, 20 to 25 minutes.


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