Roasted Garlic Twice-Baked Potatoes

By amberwherley

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

Details

Servings 8
Preparation time 70mins
Cooking time 105mins
Adapted from kraftrecipes.com

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.