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Roasted Garlic Twice-Baked Potatoes

Roasted Garlic Twice-Baked Potatoes recipe
photo by:kraft
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 a...read more
time
prep:
1 hr 10 min
total:
1 hr 45 min
servings
total:
8 servings
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posted:
12/13/2007
don't care for cutting the potatoes as instructed...the end-to-end method is much easier to handle, however, the overall recipe is fantastic...I shared some with my coworkers and they RAVED over it!
posted:
12/5/2007
It was tricky getting the garlic out but they turned out pretty tasty. We used sharp cheddar instead, as that was what we had in the house.
posted:
11/28/2007
Easy and delicious! I omitted the Parmesan and cut back on the Velveeta a little bit, and it was plenty cheesy for us. I also added some sliced green onions on top.
posted:
11/26/2007
Loved it and so did everyone else. Easy and pretty way to serve baked potatoes.
posted:
11/26/2007
Easy and delicious!! I'll definitely double the recipe next time though - everyone loved them and wanted more than one!!!
posted:
11/20/2007
My husband made these and they are wonderful. We have already made them twice since getting the recipe and plan on making them again in the future. I wouldn't change a thing.
posted:
11/17/2007
Make sure to get some short fat potatoes. I had a hard time using all the mashed potatoes. I ended up using a muffin pan so that the potato would stand on end. Good result. The work was well worth it.
posted:
11/16/2007
My husband and I really enjoyed this recipe. However, instead of Velvetta (which I'm not too fond of) I used Kraft Colby Jack shredded cheese. It was perfect!
posted:
11/15/2007
Delicious, it's the only vegetable my son will eat, and he has loved it.
posted:
11/13/2007
My sister loved these! She is a very picky eater. The next time we make these we're adding the bacon in the filling not just on top.
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