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Preheat oven to 400F. Cut off and discard top third
of garlic and
wrap remainder in foil. Prick potatoes with a fork
and bake with
garlic on middle rack of oven 45 minutes. Remove
garlic to cool and
continue baking potatoes until tender, about 20
minutes more. (Leave
oven on.)
Squeeze garlic cloves into a bowl and discard skins.
Stir in butter,
sour cream, and 1 cup Cheddar. Cutting lengthwise,
remove top fourth
of each potato and discard. Leaving 1/4-inch-thick
shells, scoop
flesh out of potatoes and add to cheese mixture.
Mash with a fork to
combine. Season with salt and pepper and divide
among shells.
Arrange potatoes in a small baking pan and sprinkle
with remaining
Cheddar, then bake until heated through, 15 to
20 minutes.
