Roasted Garlic Twice-Baked Potatoes

By charlotteh371

Ingredients

• 1 1
• head garlic
• 1 1
• tsp. oil
• 4 4
• large baking potatoes (2-1/2 lb.)
• 1 1
• cup BREAKSTONE'S or KNUDSEN Sour Cream
• 1/2 1/2
• lb. (8 oz.) VELVEETA®, cut into 1/2-inch cubes, divided
• 1/4 1/4
• cup KRAFT Grated Parmesan Cheese
• 4 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.