Roasted Garlic Twice-Baked Potatoes So Tasty

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Roasted Garlic Twice-Baked Potatoes

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

Ingredients :

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

Instructions :

Prep : 1H10M	Cook : 8M	Ready in : 1H40M

Heat oven to four hundred levels F.
Cut skinny slice off pinnacle of garlic head to reveal cloves; discard top. Place garlic head on rectangular sheet of foil; drizzle with oil. Wrap garlic loosely with foil. Prick potatoes in several locations with fork. Bake potatoes and garlic 1 hour.
Reduce oven temperature to 350 tiers F. Cut small slice off each ends of every potato. Cut potatoes crosswise in half. Scoop out facilities, 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-fourths of the VELVEETA and the Parmesan cheese; beat until fluffy. Spoon frivolously into shells, mounding filling as important to use all of the filling; place in shallow baking dish.
Bake 30 min.; pinnacle with final VELVEETA. Bake an additional five min. Or until VELVEETA is melted. Sprinkle with bacon.

Notes :

Save forty energy and 5g fat, along with 3g saturated fats, in keeping with serving through preparing with 2% Milk VELVEETA and BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream.
Whether in need of a dish to take to a tailgating party or informal potluck supper, these cheesy stuffed potato shells are sure to win raves. Prepare as directed, substituting a large rectangular Ziploc® VersaGlass™ Container* for the shallow baking dish. Cover with lid, then vicinity in insulated provider to preserve heat till geared up to serve.
Stuff potato shells as directed, but do now not pinnacle with ultimate VELVEETA. Refrigerate up to 24 hours. Heat oven to 325 degrees F. Bake, exposed, forty five min.; top with final VELVEETA. Bake five min. Or till VELVEETA is melted. Sprinkle with bacon.
Substitute four slices OSCAR MAYER Fully Cooked 1st baron beaverbrook, chopped, for the cooked and crumbled OSCAR MAYER Sir Francis Bacon.

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