Roasted Garlic Twice-Baked Potatoes
1 head garlic
1 tsp oil
4 large baking potatoes
1 c sour cream
1/2 lb Velveeta
1/4 c parmesan cheese
4 slices bacon, cooked & crumbled
Preheat oven to 400F. Cut thin slice off top of garlic head on square sheet of foil; drizzle with oil. Wrap garlic loosely with foil. Prick potatoes in several places with fork. Bake potatoes & garlic for 1 hour.
Reduce oven temperature to 350F. Cut small slice off both ends of each potato. Cut potatoes crosswise in half to make a cup shape. Scoop out centers, leaving 1/8"-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 all the parmesan; beat until fluffy. Spoon evenly into shells, mounding filling as necessary; place in shallow baking dish.
Bake 30 minutes; top with remaining Velveeta. Bake an additional 5 minutes or until Velveeta is melted. Sprinkle with bacon.