Roasted Garlic Twice-Baked Potatoes
Recipe from VELVEETA®

Fresh roasted garlic swirled into baked potato with Velveeta and Parmesan, then baked again. Scrumptious. You'll be thanked every time these cheesy delights appear at dinner.


Roasted Garlic Twice-Baked Potatoes

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Servings: 8 servings
Prep Time: 1 hr 10 mins
Total Time: 1 hr 45 mins

 
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Ingredients
  • 1 head
    garlic
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  • 1 tsp.
    oil
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  • large baking potatoes (2-1/2 lb.)
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  • 1 cup
    BREAKSTONE'S or KNUDSEN Sour Cream
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  • 1/2 lb. (8 oz.)
    VELVEETA®, cut into 1/2-inch cubes, divided
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  • 1/4 cup
    KRAFT Grated Parmesan Cheese
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  • 4 slices
    OSCAR MAYER Bacon, cooked, crumbled
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Directions
1.
HEAT oven to 400 degrees F.
2.
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.
3.
REDUCE oven temperature to 350 degrees F. 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.
4.
BAKE 30 min.; top with remaining VELVEETA. Bake 5 min. or until melted. Sprinkle with bacon.

kraft kitchens tips
SIZE-WISE: A serving of these delicious potatoes makes a great accompaniment to 3 oz. of cooked turkey, chicken or pork and your favorite steamed vegetable.
VARIATION: Substitute 1-1/2 cups KRAFT Shredded Sharp Cheddar Cheese for the VELVEETA, stirring 1-1/4 cups of the Cheddar into the mashed potatoes along with the sour cream and Parmesan, and topping potatoes with the remaining 1/4 cup Cheddar the last 5 min. of the bake time.
MAKE AHEAD: Stuff potato shells as directed, but do not top with remaining VELVEETA. Refrigerate up to 24 hours. Heat oven to 325 degrees F. Bake, uncovered, 45 min.; top with remaining VELVEETA. Bake 5 min. or until VELVEETA is melted. Sprinkle with bacon.

Nutrition information
Per serving: Calories 300, Total Fat 15 g, Saturated Fat 8 g, Cholesterol 50 mg, Sodium 580 mg, Carbohydrate 32 g, Fiber 3 g, Sugars 6 g, Protein 12 g, Daily Values: Vitamin A 10%, Vitamin C 25%, Calcium 35%, Iron 10%. Percent Daily Values are based on a 2,000 calorie diet
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