Roasted Garlic Twice-Baked Potatoes
Author: Kraft
Roasted Garlic Twice-Baked Potatoes Fresh roasted garlic swirled into baked potatoes with VELVEETA and Parmesan helps make these twice-baked spuds a guaranteed win.
  • 1 head garlic
  • 1 tsp. oil
  • 4 large baking potatoes (2-1/2 lb.)
  • 1 cup BREAKSTONE'S or KNUDSEN Sour Cream
  • ½ lb. (8 oz.) VELVEETA®, cut into ½-inch cubes, divided
  • ¼ cup KRAFT Grated Parmesan Cheese
  • 4 slices OSCAR MAYER Bacon, cooked, crumbled
  1. Heat oven to 400°F.
  2. Cut thin slice off top of garlic; discard top. Place garlic on sheet of Reynolds Wrap® Aluminum Foil; drizzle with oil. Wrap loosely with foil. Prick potatoes in several places with fork. Bake potatoes and garlic 1 hour.
  3. Reduce oven temperature to 350ºF. Cut small slice off both ends of each potato. Cut potatoes crosswise in half. Scoop out centers, leaving ⅛-inch-thick shells. Place potato flesh in medium bowl; mash. Squeeze garlic out of papery shell into bowl with potatoes. Add sour cream, ¾ of the VELVEETA and Parmesan; beat until fluffy. Spoon into shells, mounding filling as necessary; place in shallow baking dish.
  4. Bake 30 min.; top with remaining VELVEETA. Bake 5 min. or until melted. Sprinkle with bacon.
Recipe by Market Basket at