Roasted Garlic Twice-Baked Potatoes

Categories: Potatoes, Side Dish, not tried

Ingredients

• 1 head garlic
• 1 tsp oil
• 4 large baking potatoes
• 1 cup sour cream
• 1/2 lb (8 oz.) velveeta, cut up (divided)
• 1/4 cup grated parmesan cheese
• 4 slices bacon, crisply cooked and crumbled

Directions

1. eat oven to 400.

2. Cut a thin slice off top of garlic head to expose cloves; discard top. Place garlic head on square sheet of foil; drizzle with oil. Wrap garlic loosely with foil. Prick potatoes in several places with fork. Bake potatoes and garlic 1 hour.

3. ce oven temperature to 350. 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, three-fourths of the Velveeta and the parmesan cheese; beat until fluffy. Spoon evenly into shells, mounding filling as necessary to use all the filling; place in shallow baking dish.

4. Bake 30 min.; top with remaining velveeta. Bake an additional 5 min. or until velveeta is melted. sprinkle with bacon.

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