4 large baking potatoes, scrubbed
1 garlic bulb
1/2 cup chicken broth
1/2 cup sour cream
1/2 teaspoon coarsely ground black pepper
1/4 cup grated Parmesan cheese
Paprika

1. Preheat the oven to 425 degrees F. Pierce the potatoes several times with a fork; place on a baking sheet. Wrap the garlic bulb in aluminum foil and place alongside the potatoes. Bake for 50 to 60 minutes or until the potatoes are tender and the garlic is softened and browned. Allow the garlic and potatoes to cool for 15 minutes or until comfortable to handle.

2. Cut the potatoes in half lengthwise. Leaving the skins intact, scoop the pulp into a large bowl. Slice the garlic bulb in half; squeeze out the pulp and add it to the potato pulp. Add the chicken broth, sour cream and pepper, stirring and mashing with a fork until the desired texture. Spoon the mixture into the potato skins; sprinkle with the Parmesan cheese and paprika.

3. Place potatoes back on the baking sheet; bake 15 minutes or until the potatoes are heated through and lightly browned. Makes 8 servings.

Emily