Roasted Garlic Twice-Baked Potatoes Recipe

Roasted Garlic Twice-Baked Potatoes Recipe

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