Roasted Garlic Twice-Baked Potatoes recipe

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Ingredients

1 head garlic
1 teaspoon oil
4 large baking potatoes
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
½ pound VELVEETA®, cut into 1/2-inch cubes, divided
¼ cup KRAFT Grated Parmesan Cheese
4 slices OSCAR MAYER Bacon, crisply cooked, drained and crumbled

Nutrition Info

321.7 calories
carbohydrate: 38.3 g
cholesterol: 46.6 mg
fat: 14.4 g
fiber: 4.2 g
protein: 11.5 g
saturatedFat: 8.4 g
servingSize: -
sodium: 533.4 mg
sugar: 3.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat oven to 400 degrees F.

  2. 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.

  3. Reduce oven temperature to 350 degrees F. 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 out of papery shell into bowl with potatoes. Add sour cream, three-fourths of the VELVEETA and the Parmesan cheese, beat until fluffy. Spoon evenly into shells, mounding filling as necessary to use all the filling, place in shallow baking dish.

  4. Bake 30 min., top with remaining VELVEETA. Bake an additional 5 min. or until VELVEETA is melted. Sprinkle with bacon.

Recipe Yield

8 servings, one stuffed potato piece each

Recipe Note

Fresh roasted garlic swirled into baked potato with Velveeta and Parmesan, then baked again. Scrumptious. You'll be thanked every time these cheesy delights appear at dinner.

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