12 small red potatoes Olive oil Salt About 1 handful of basil, thyme, oregano and parsley One head roasted garlic
Directions
Preheat oven to 400 degrees. To roast garlic: Cut about 1/4" off the top of a whole head of garlic. Rub all over with olive oil and wrap in foil. Place in a 350 degree oven for 45 minutes. Finely chop all herbs and combine in a small bowl. Squeeze roasted garlic from skins into herb mixture. Blend herbs and garlic together. Wash and dry potatoes and cut in half. Cut a flat spot on the bottom of each halved potato so they will not roll. With a melon baller, scoop out the centers of each potato half. Spray potatoes with olive oil and sprinkle with salt. Fill each potato with a small scoop of the herb-garlic mixture and place on a baking sheet. Bake for 25-30 minutes. Serve hot or at room temperature.
Tips
Variations: Stuffed with Creme Fraiche & Chives Stuffed with Pesto and Sun-dried Tomatoes
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