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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What You Need

head garlic

tsp. oil

large baking potatoes (2-1/2 lb.)

cup BREAKSTONE'S or KNUDSEN Sour Cream

1/2

lb. (8 oz.) VELVEETA®, cut into 1/2-inch cubes, divided

1/4

cup KRAFT Grated Parmesan Cheese

slices OSCAR MAYER Bacon, cooked, crumbled

Make It

HEAT oven to 400°F.

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.

REDUCE oven temperature to 350ºF. 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.

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 325ºF. Bake, uncovered, 45 min.; top with remaining VELVEETA. Bake 5 min. or until VELVEETA is melted. Sprinkle with bacon.

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jpasipanki

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!

etmeist

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.

starrynews

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.

a cook

posted:11/26/2007

Loved it and so did everyone else. Easy and pretty way to serve baked potatoes.

k1k2k3

posted:11/26/2007

Easy and delicious!! I'll definitely double the recipe next time though - everyone loved them and wanted more than one!!!

a cook

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.

dchoffman

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.

a cook

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!

princess800

posted:11/15/2007

Delicious, it's the only vegetable my son will eat, and he has loved it.

Madame_Cookie

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.