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Roasted Garlic Twice-Baked Potatoes




Source of Recipe


Kraft Food & Family






Recipe Introduction


Dial up the presentation on delicious baked spuds by turning them into impressive-looking stuffed cups. The smooth and creamy taste of Velveeta gives them an instant flavor boost.





List of Ingredients



• 1 head garlic
  
• 1 tsp. oil
  
• 4 large baking potatoes (2 1/2 lb.)
  
• 1 cup Breakstone's or Knudsen Sour Cream
  
• 1/2 lb. (8 oz.) Velveeta Pasteruized Prepared Cheese Product, cut up, divided
  
• 1/4 cup Kraft 100% Grated Parmesan Cheese
  
• 4 slices Oscar Mayer Bacon, crisply cooked, drained and crumbled
  






Instructions



1. PREHEAT oven to 400 F. 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.
   
2. REDUCE oven temperature to 350 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.
   
3. BAKE 30 min.; top with remaining Velveeta. Bake an additional 5 min. or until Velveeta is melted. Sprinkle with bacon.
   






Final Comments


Makes 8 servings, 1 stuffed potato piece each.