Preheat Oven to 425F. Peel away loose, papery layers from garlic head; discard. Wrap in foil; roast until garlic is very soft, 1 hour. Place potatoes on baking sheet; bake until tender, 35-45 minutes. Let cool 10 minutes. Horizontally cut off top 1/4 of 12 potatoes. Scoop out cooked potato. Peel remaining potatoes; set aside. Into large pot squeeze garlic pulp from cloves; mash with fork. Add milk, butter, salt and pepper; over medium-high heat cook until butter melts and milk almost boils; stir in reserved cooked potato and peeled potatoes. Transfer mixture to pastry bag fitted with star tip or food storage bag with corner snipped. Pipe or mound mixture into reserved potato shells. Place on un-greased baking sheets; return to oven. Reduce oven temperature to 350F. Bake until potatoes are heated through and tops are brown, 20-25 minutes.
Makes 12 servings.
Per serving: 204 cals.; 4g protein; 5g fat; 12mg cholesterol; 38g carb.; 229mg sodium; 3g fiber
Time to prepare: 40 minutes
Ready to serve: 3 hours