- 8
- 10 mins
- 100 mins
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
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.