Twice-Baked Potatoes

1 large whole head garlic

1 tsp olive oil

10 small baking potatoes (about 5 ozs each)

1 Tbls chopped fresh parsley leaves

½ tsp salt

¼ tsp coarsely ground pepper

¼ cup plus 2 Tbls grated Parmesan cheese

½ cup heavy or shipping cream

Preheat oven to 450F. Remove any loose papery skin from head of garlic leaving head intact. Cut top from head, just to tip of cloves (do not cut into cloves). Place head on sheet of heavy-duty foil; drizzle with olive oil. Loosely wrap foil around garlic, being careful that seam is folded to seal in oil.

Place potatoes and wrapped garlic on oven rack. Bake 45 minutes or until potatoes and garlic are fork tender. Remove to wire rack; cool slightly.

Open garlic package carefully and discard foil. Separate cloves from head and scrape or squeeze out pulp from each clove into a large mixing bowl. Slice each potato lengthwise in half. With spoon, carefully scoop out potatoes, placing flesh in bowl with garlic and leaving potato-skin shells intact. Place the 12 prettiest potato shells in 15 ½" by 10 ½" jelly roll pan.

With mixer at low speed, beat garlic and potatoes with parsley, salt, pepper, and ¼ cup Parmesan until garlic and potatoes are broken up. Add cream and beat until almost smooth, about 30 seconds(do not over beat; potato mixture will become gummy).

Spoon mixture into potato shells on jelly-roll pan; sprinkle with remaining 2 Tbls Parmesan. Cover and refrigerate potatoes up to 1 day.

To complete, preheat oven to 350F. Remove cover from potatoes. Bake potatoes in jelly-roll pan until hot on the inside and golden on top, about 30 minutes. Makes 12 accompaniment servings.