ROASTED GARLIC TWICE-BAKED POTATOES

ROASTED GARLIC TWICE-BAKED POTATOES image

Yield 8 servings 1 stuffed potato eac

Number Of Ingredients 7

1 head garlic
1 tsp oil
4 large baking potatoes (2 1/2 lb)
1 cup sour cream
1/2 lb (8 oz) Velveeta, cut up, divided
1/4 cup Kraft 100% Grated Parmesan Cheese
4 slices bacon, crisply cooked, drained, and crumbled

Steps:

PREHEAT: oven to 400F. Cut thin slice off top of garlic head to expose cloves; discard top. Place garlic head on square sheet of foil; drizzle with oil. Wrap garlic loosely with foil. Prick potatoes in several places with fork. Bake potatoes and garlic 1 hour. REDUCE: oven temperature to 350F. Cut small slice off both ends of each potato. Cut potatoes crosswise in half. Scoop out centers, leaving 1/8 -inch-thick shells. Place potato flesh in medium bowl; mash. Squeeze garlic of of papery shell into bowl with potatoes. Add sour cream, three-fourths of Velveeta and all the Parmesan cheese; beat until fluffy. Spoon evenly into shells, mounding filling as necessary to use all the filling; place in shallow baking dish. BAKE: 30 minutes; top with remaining Velveeta. Bake and additional 5 minutes or until cheese is melted. Sprinkle with bacon.