Roasted Garlic Twice-Baked Potatoes
  • Cooking Time: 90
  • Servings: 8
  • 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
  1. 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.
  2. 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.
  3. Bake 30 minutes; top with remaining Velveeta. Bake an additional 5 minutes or until Velveeta is melted. Sprinkle with bacon.