I generally make this loaded potato a “meatless meal,” but you could easily add leftover or rotisserie chicken.
POTATOES WITH ROASTED GARLIC
Start to finish: 2 1/2 hours
For the garlic:
3 heads garlic
2 tablespoons unsalted butter, room temperature
For the sweet potatoes:
4 large sweet potatoes
2 tablespoons unsalted butter, at room temperature
Pinch of dried sage
1 large shallot, chopped
1 bunch (about 5 ounces) baby or chopped Tuscan kale
1/2 cup grated fontina cheese
Ground black pepper, to taste
1/2 to 1 cup shredded white cheddar, Gruyere or mozzarella cheese
3 tablespoons toasted pumpkin seeds (optional)
Roasted chicken (optional)
Heat the oven to 400 F.
Remove the outer layer of papery skin from the heads of garlic. Slice off 1/4 inch from pointy top of each. Place each head of garlic, cut side up, on a square of heavy-duty foil.
Drizzle each with olive oil, then sprinkle with a bit of salt. Wrap the foil loosely up and over the garlic heads, then roast for 1 hour, or until the cloves are golden-brown and soft. Remove and let cool.
Once the garlic has cooled enough to handle, remove the cloves from their skins. The most efficient way to do this is to squeeze the whole head from the bottom. In a small food processor, combine the garlic cloves and butter, then pulse until chopped and combined. This can be done up to 2 days in advance. Refrigerate until needed.
To roast the potatoes, heat the oven to 400 F.
Prick the sweet potatoes with a fork, then rub them with oil. Bake for 50 to 60 minutes, or until tender.
Meanwhile, if the roasted garlic paste has been refrigerated, let it come to room temperature while the potatoes roast. Once it has warmed, mix in the butter, sage and a pinch of salt. Set aside.