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Garlic-Cheddar Baked Potatoes

Total Time

Prep: 1-1/2 hours Bake: 15 min.


16 servings

Having been raised in Italy, I include garlic in a lot of my cooking. The horseradish flavor is mild, making it a great addition to any meal.—Pasqualina Pasko, Parrish, Florida
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  • 8 large baking potatoes
  • 1 whole garlic bulb
  • 1/2 teaspoon olive oil
  • 1/2 cup butter, softened
  • 3/4 cup 2% milk
  • 2 tablespoons prepared horseradish
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1-1/2 cups shredded cheddar cheese, divided


  1. Scrub and pierce potatoes. Bake at 400° for 65-75 minutes or until tender. Meanwhile, remove papery outer skin from garlic (do not peel or separate cloves). Cut top off garlic bulb; brush with oil. Wrap in heavy-duty foil. Bake for 40-45 minutes or until softened.
  2. Cool garlic for 10-15 minutes. Squeeze softened garlic into a large bowl. When potatoes are cool enough to handle, cut in half lengthwise. Scoop out pulp, leaving thin shells.
  3. Add potato pulp and butter to softened garlic; mash. Stir in the milk, horseradish, salt and pepper. Spoon half of the mixture into potato shells. Sprinkle with half of the cheese; top with remaining potato mixture.
  4. Place on a baking sheet. Sprinkle with remaining cheese. Bake for 15-20 minutes or until heated through and cheese is melted.

Nutrition Facts

1 each: 246 calories, 9g fat (6g saturated fat), 27mg cholesterol, 274mg sodium, 35g carbohydrate (3g sugars, 3g fiber), 7g protein.

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