2 Large Baking Potatoes, Scrubbed	1/2 Teaspoon Ground Black Pepper
1 Large Garlic Bud	1/4 Teaspoon Parmesan Cheese,
1/2 Cup Chicken Broth, Or 1 Cube	-Grated
-Of Chicken With Water	Paprika To Garnish
1/2 Sour Cream (non-Fat)

1. Preheat oven to 425 F.

2. Pierce potatoes with fork, place on baking sheet. Wrap garlic in foil and place next to potatoes. Bake garlic until soft, remove and set aside. Bake potatoes until softened 50 to 60 minutes. Let potatoes stand, until comfortable to handle, about 15 minutes.

3. Cut potatoes in half lengthwise; scoop pulp into large bowl, leaving skins intact. Cut garlic bulb in half, squeeze out pulp and add to potatoes.

4. Add broth, sour cream, and pepper. Stir and mash with fork to desired texture. Spoon potato mixture into potato skins; sprinkle with cheese and paprika.

5. Return potatoes to baking sheet and bake until heated through and lightly browned, about 15 minutes.