Twice Baked Potatoes - flavor-packed twice baked potatoes added with cheese, bacon and/or sour cream. Makes any Thanksgiving or regular weeknight meal extra delicious. Best served as a side dish or appetizer.
Start by preheating oven to 400 degrees F.
Cut the top ¼” to ½” off of a whole head of garlic, so that each individual clove should be visible. Make sure every garlic clove is exposed.
Place the head of garlic on foil paper together with the thyme. Drizzle the top of the garlic with a bit of oil, about 1 teaspoon. Wrap it up and place it in the oven to roast for about 30 minutes or more. It should be soft, fragrant, and golden. Let the garlic cool, then squeeze individual cloves out of the skin. You may bake with the potatoes and remove after 30 minutes.
Line a baking sheet pan, for easier clean up – place potatoes baking sheet. Spray with cooking spray or completely rub them with oil, if adding garlic.
Bake for about an hour – potatoes should be tender and thorough cooked through. Let it cool for a about 5 minutes.
Carefully slice potatoes in half. Using a spoon gently scoop out the potatoes without destroying the skin.
If using a potato ricer, press potatoes and garlic into large bowl. Add, butter, sour cream, cream cheese and milk; stir to blend. Season to taste with salt and pepper. You may add more milk, if desired.
Add additional ingredients like green onions, chives or cheddar cheese.
Spoon the mixture back into the potato skin, piling high, cause it shrinks when baked.
Top each potato with a some grated cheese of your choice and bake in the oven until the potato is warmed through, about 15 to 20 minutes.
Remove and garnish with additional ingredients or serve with ingredients on the side.