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Roasted Garlic Twice-Baked Potatoes

  • 8servings
  • 105minutes
  • 300calories

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Source: www.kraftrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids
VitaminsA, B2, B3, B9, B12
MineralsChromium, Calcium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 head garlic

  2. 1 tsp. oil

  3. 4 large baking potatoes (2-1/2 lb.)

  4. 1 cup BREAKSTONE'S or KNUDSEN Sour Cream

  5. 1/2 lb. (8 oz.) VELVEETA® , cut into 1/2-inch cubes, divided

  6. 1/4 cup KRAFT Grated Parmesan Cheese

  7. 4 slices OSCAR MAYER Bacon , cooked, crumbled

Instructions Jump to Ingredients ↑

  1. HEAT oven to 400°F.

  2. CUT thin slice off top of garlic; discard top. Place garlic on sheet of foil; drizzle with oil. Wrap loosely with foil. Prick potatoes in several places with fork. Bake potatoes and garlic 1 hour.

  3. REDUCE oven temperature to 350ºF. 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, 3/4 of the VELVEETA and Parmesan; beat until fluffy. Spoon into shells, mounding filling as necessary; place in shallow baking dish.

  4. BAKE 30 min.; top with remaining VELVEETA. Bake 5 min. or until melted. Sprinkle with bacon.

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