Directions:
- Scrub and pierce potatoes. Bake at 400° for 65-75 minutes or until tender. Meanwhile, remove papery outer skin from garlic (do not peel or separate cloves). Cut top off garlic bulb; brush with oil. Wrap in heavy-duty foil. Bake for 40-45 minutes or until softened.
- Cool garlic for 10-15 minutes. Squeeze softened garlic into a large bowl. When potatoes are cool enough to handle, cut in half lengthwise. Scoop out pulp, leaving thin shells.
- Add potato pulp and butter to softened garlic; mash. Stir in the milk, horseradish, salt and pepper. Spoon half of the mixture into potato shells. Sprinkle with half of the cheese; top with remaining potato mixture.
- Place on a baking sheet. Sprinkle with remaining cheese. Bake for 15-20 minutes or until heated through and cheese is melted. Yield: 16 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 67.99 Kcal (285 kJ) | ||
| Calories from fat | 61.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.79g | 10% | |
|---|---|---|---|
| Cholesterol | 18.27mg | 6% | |
| Sodium | 175.37mg | 7% | |
| Potassium | 28.09mg | 1% | |
| Total Carbs | 0.89g | 0% | |
| Sugars | 0.75g | 3% | |
| Dietary Fiber | 0.07g | 0% | |
| Protein | 1.11g | 2% | |
| Vitamin C | 0.5mg | 1% | |
| Vitamin A | 0.1mg | 2% | |
| Calcium | 36.5mg | 4% | |
| Amount Per 100 g | |||
| Calories | 285.08 Kcal (1194 kJ) | ||
| Calories from fat | 256.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 28.45g | 10% | |
|---|---|---|---|
| Cholesterol | 76.61mg | 6% | |
| Sodium | 735.28mg | 7% | |
| Potassium | 117.8mg | 1% | |
| Total Carbs | 3.74g | 0% | |
| Sugars | 3.16g | 3% | |
| Dietary Fiber | 0.29g | 0% | |
| Protein | 4.67g | 2% | |
| Vitamin C | 2.2mg | 1% | |
| Vitamin A | 0.3mg | 2% | |
| Iron | 0.1mg | 0% | |
| Calcium | 153.1mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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