Cheesy Baked Potatoes
1 large whole head garlic
1 teaspoon(s) olive oil
8 (about 5 ounces each) small baking potatoes
1 tablespoon(s) fresh parsley leaves, chopped
1/2 teaspoon(s) salt
1/4 teaspoon(s) coarsely ground black pepper
1/4 cup(s) (plus 2 tablespoons) Parmesan cheese, grated
8 ozs of cream cheese softened
1 tbl of paprikaPaprika
Preheat oven to 450 degrees F. Remove any loose papery skin from head of garlic, leaving head intact. Cut top
from head, just to tip of cloves (do not cut into cloves). Place head on sheet of heavy-duty foil; drizzle with olive
oil. Loosely wrap foil around garlic, being careful that seam is folded to seal in oil.
Place potatoes and wrapped garlic on oven rack. Bake 45 minutes or until potatoes and garlic are fork-tender.
Remove to wire rack; cool slightly. Open garlic package carefully and discard foil. Separate cloves from head and
scrape or squeeze out pulp from each clove into a large mixing bowl.
Slice each potato lengthwise in half. With a spoon, carefully scoop out potato flesh into a bowl with garlic and
leaving potato-skin shells intact. Place the 4 of the best looking potato shells in 15 1/2-inch by 10 1/2-inch baking
pan. With a fork, break up potatoes with parsley, salt, pepper, and 1/4 cup Parmesan until garlic and potatoes are
broken up but not smooth. Add cream cheese and mix until everything but still keeping the mixture chunky.
Spoon mixture into potato shells and sprinkle with remaining 2 tablespoons Parmesan and paprika.
Place potato halves back into the oven and bake for another 15 - 20 minutes or untill browned and shells are