Baked Stuffed Herbed Buttermilk Potatoes
Twice-baked potatoes are ideal for holiday dinners because they can be made the day ahead. When it comes time to serve them, all you have to do is brush the tops with egg white and set them in the oven for 20 minutes.
Not only are they easy to fix, they can be a light element in the heavy holiday meal. In place of the usual cream and butter, I’ve used buttermilk, which has less fat and calories.
This well-seasoned potato doesn’t call out for gravy. And that will save you calories too.
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.
Wrap garlic in foil and bake at 350 degrees until cloves are tender, about 30 minutes. Remove peel from roasted garlic cloves.
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.
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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