Menu Enter a recipe name, ingredient, keyword...

Roasted Garlic Twice-Baked Potatoes

By

Google Ads
Rate this recipe 4.4/5 (26 Votes)

Ingredients

  • 1 head garlic
  • 1 tsp. oil
  • 4 large baking potatoes (2-1/2 lb.)
  • 1 cup Sour Cream
  • 1/2 lb. (8 oz.) VELVEETA®, cut into 1/2-inch cubes, divided
  • 1/4 cup Grated Parmesan Cheese
  • 4 slices bacon, cooked, crumbled

Details

Preparation time 70mins

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.

You'll also love

Review this recipe

Bacon Cheese Potatoes (Slow Cooked) Crowd Pleasing Scalloped Potatoes