Ring Bros. Marketplace - Sundried Tomato and Garlic Double Baked Potato

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Recipes

Sundried Tomato and Garlic Double Baked Potato
Serves 4

5 Russet Potatoes
1 Tbsp. Roasted Garlic, puree
8-10 Sundried Tomatoes, softened, chopped
2 Tbsp. Butter
2 Tbsp. Heavy Cream
1 tsp. Rosemary, minced
1/4 cup Parmesan, shredded
1 Tbsp. Parsley, chopped
Salt and Pepper to taste

Preheat oven to 400° and bake the potatoes. Remove from oven and let cool slightly. Cut each potato open about 1/4 of the way from the top. Scoop the insides into a bowl and add the butter and cream. Mash until smooth. Add the rest of the ingredients except for 1/2 of the parmesan, and combine. Speed is of the essence here, as the potato cools it gets harder and harder to work with. Select the four best shells and place on a sheet tray. Scoop some of the potato mixture into a pastry bag with a large star tip. Pipe the potato mixture into the shells and return to the tray. Sprinkle the tops with parmesan cheese and bake for 30-45 minutes. Serve.