- 15 baked potatoes
- 16 oz cream cheese
- 2 sticks of butter
- 2 heads of roasted garlic
- 1 cup of half & half
- salt & pepper to taste
Bake all of the potatoes. After baking cut them lengthwise and scoop the potato into a large mixing bowl. Combine the remainder of the ingredients (tons of variations are possible here). Mash all ingredients together. Fill each half potato with the mix. Bake the potatoes again for 15-20 minutes or until heated through.
Time to table: 30 minutes prep, 3 hour cooking time. [for the pork – potatoes were baked from frozen and took 1 hr total another day]
Modifications: I used vegetable stock instead of beef stock. I used dried oregano instead of parsley stems.
Servings: The two pound shoulder roast I used gave us about 4 adult servings.
Notes: This is rated “intermediate” from the Food Network site, but I thought it was incredibly easy. At no point could you really ruin this recipe if you’re following the directions even reasonably close. The tenderness of the pork was amazing and the sauce that results from the red wine and vegetable stock was awesome. Our neighbors appreciated the leftovers.We made these potatoes for Easter dinner at my parent’s house and had leftovers in the freezer. I just put the potatoes in the oven with the pork for the last hour of it cooking. I could have put them in for less time as they were a little dry after one hour.(Notice the empty fork in one hand, while the other hand stuff food into mouth).