Garlic Baked Potatoes

Bake the potatoes in at 375° for 45 to 55 minutes, or until fork tender.

While the potatoes are cooking, place garlic in a saucepan and cover with boiling water. Bring to a boil, reduce heat, and simmer for 3 minutes. Drain the garlic, cool until it can be handled, then peel.

In another saucepan, melt 2 tablespoons butter over medium-low heat. Add the garlic and cook, covered, until golden (not browned) and tender, about 5 to 6 minutes. Remove the garlic with a slotted spoon and set aside. Add 1 more tablespoon of butter to the saucepan the garlic was cooked in. Stir flour into butter until smooth and bubbly. Gradually add the half-and-half, stirring until sauce is smooth and somewhat thickened. Season with salt and pepper.

Combine the sauce and garlic in a blender container and blend until smooth.

Split the baked potatoes in half lengthwise and remove the pulp, keeping the four shells intact. Rice the potato pulp into a bowl; whip in the remaining 2 tablespoons butter and the heavy cream. Add enough of the garlic sauce to give the consistency you desire. Taste and add more salt and pepper, if necessary. Stir in the chives.

Spoon equal amounts of the potato into the shells. Bake at 375° for 15 minutes, or until heated through. Brown under the broiler if desired. Serve with remaining sauce.
Serves 4.

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