Roasted Garlic Twice-Baked Potatoes

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Prep Time: 1 hr 10 min
Total Time: 1 hr 40 min
Makes: 8 servings

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  • 8

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 Pasteurized Prepared Cheese Product, cut into
  • 1/2 -inch cubes, divided
  • 1/4 cup KRAFT Grated Parmesan Cheese
  • 4 slices OSCAR MAYER Bacon, cooked, crumbled

Preparation

Step 1

HEAT oven to 400°F. 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.

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.

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

Substitute
Substitute 1-1/2 cups KRAFT Shredded Sharp Cheddar Cheese for the VELVEETA, stirring 1-1/4 cups of the Cheddar into the mashed potatoes along with the sour cream and Parmesan, and topping potatoes with the remaining 1/4 cup Cheddar the last 5 min. of the bake time.

Make Ahead
Stuff potato shells as directed, but do not top with the remaining VELVEETA. Refrigerate up to 24 hours. Heat oven to 325ºF. Uncover potatoes. Bake 45 min.; top with remaining VELVEETA. Bake 5 min. or until VELVEETA is melted. Sprinkle with bacon.

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