Roasted Garlic Twice-Baked Potatoes

By Booper-2

Ingredients

• 1 head garlic
• 1 tsp. oil
• 4 large baking potatoes (2-1/2 lb./1.1 kg)
• 1 cup light sour cream
• 1-1/2 cups shredded Cracker Barrel Light Cheddar Cheese, divided
• 1/4 cup Kraft 100% Parmesan Light Grated Cheese
• 4 slices reduced-sodium bacon, cooked, crumbled

Details

Servings 8
Preparation time 10mins
Cooking time 100mins
Adapted from kraftcanada.com

Preparation

Step 1

HEAT oven to 400°F.

CUT thin slice off top of garlic head to expose cloves; discard top. Place garlic, cut-side up, on sheet of foil; drizzle with oil. Wrap garlic 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 centres into medium bowl, leaving 1/8-inch-thick shells. Mash potato flesh. Squeeze head of garlic to remove roasted cloves. Add to potato flesh with sour cream, 1-1/4 cups Cheddar and Parmesan; beat until fluffy. Spoon into shells, mounding as necessary to fit; place in shallow baking dish.

BAKE 30 min. Top with remaining Cheddar; bake 5 min. or until melted. Sprinkle with bacon.