Baked Potato with Roasted Garlic

See the original post with photos.

Ingredients:

For the potato:

1 medium Russet potato

1/4 teaspoon kosher salt, plus more for garnish

black pepper to taste

1 tablespoon olive oil

basil for garnish

shredded Parmesan cheese for garnish

red pepper flakes for garnish (optional)

For the roasted garlic:

1 small head of garlic

drizzle of olive oil

pinch of salt

black pepper to taste

Instructions:

1. If grilling, then heat and clean the grill.

2. Scrub the potato and poke the skin with the tines of a fork. Microwave 6-12 minutes, flipping once, or until potato gives slightly to the touch. Or don’t microwave and skip to step 3.

3. Pour 1 tablespoon olive oil, 1/4 teaspoon salt, and black pepper to taste into a piece of aluminum foil large enough to completely cover the potato. Rub both sides of the potato into the oil mixture. Cover with foil and place on the grill on medium heat, away from direct flame.

4. Trim the tops off the garlic head. Place the garlic head on a piece of foil large enough to completely encase it. Drizzle with olive oil and sprinkle with salt and pepper. Cover and place on grill.

5. The par-cooked potato will take approximately 25-30 minutes to finish cooking. Otherwise, expect the potato to need 45 minutes to an hour. The garlic will take about 15-20 minutes to cook. It’s done when you can easily insert a fork into one of the cloves.

6. Holding onto the bottom of the garlic head, carefully slide a knife blade along the cloves. They should slide right out of the skins.

7. Make a line of fork marks down the potato. Use your hands to split it open–look out for steam. Drizzle with a little olive oil, if desired. Gently mash the garlic cloves into the potato.

8. Garnish with Parmesan cheese, basil, and red pepper flakes.

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