Comida Kraft
Recipe Box

Roasted Garlic Twice-Baked Potatoes

Prep Time
1
hr.
10
min.
Total Time
1
hr.
45
min.
Servings

8 servings

Fresh roasted garlic swirled into baked potatoes with VELVEETA and Parmesan helps make these twice-baked spuds a guaranteed win.

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What You Need

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Make It

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  • Heat oven to 400°F.
  • Cut thin slice off top of garlic; discard top. Place garlic on sheet of Reynolds Wrap® Aluminum 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.
Reynolds® is a registered trademark of Reynolds Consumer Products LLC

Healthy Living

Save 40 calories and 5g fat, including 3g saturated fat, per serving by preparing with 2% Milk VELVEETA and BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream.

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.

Substitute

Substitute 4 slices OSCAR MAYER Fully Cooked Bacon, chopped, for the cooked and crumbled OSCAR MAYER Bacon.

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.

Servings

  • 8 servings

Nutritional Information

Serving Size 8 servings
AMOUNT PER SERVING
Calories 300
Total fat 14g
Saturated fat 8g
Cholesterol 45mg
Sodium 540mg
Carbohydrate 32g
Dietary fiber 3g
Sugars 6g
Protein 11g
% Daily Value
Vitamin A 10 %DV
Vitamin C 25 %DV
Calcium 35 %DV
Iron 10 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 3 out of 5 by from I thought this was good but I had SUCH a hard time with it. I thought this was good but I had SUCH a hard time with it. By cutting them the way instructed, it was very difficult to not tear the skin when scooping out the potato part. Half of the skins tore, and a few more ended up tearing in the oven from the cheese and stuffing. I also thought it was a tad bland and I also had way more filling left over than what I could use in the potatoes. I think next time I will make this but cut lengthwise instead, add the bacon into the filling instead of on top, and add more seasonings including scallions.
Date published: 2011-02-28
Rated 4 out of 5 by from I used plain Greek-style yogurt and shredded cheddar cheese and then these were great. I used plain Greek-style yogurt and shredded cheddar cheese and then these were great. Family liked them and would definitely make again. This recipe is successful if baked more slowly with a roast; I baked the potatoes for 1hr 45 min at 325F and then put them back in for half an hour at the same temperature to finish them off. Not a problem.
Date published: 2007-11-03
Rated 5 out of 5 by from I made these for a dinner party we hosted and they were the best twice baked potatoes ever! I made these for a dinner party we hosted and they were the best twice baked potatoes ever! The garlic wasn't over-powering, it was perfect. And I used the substitution of cheddar cheese instead of velveeta. I prepared them in the morning so all I had to do was throw them in the oven when company came. I plan to make them again soon!
Date published: 2009-04-02
Rated 5 out of 5 by from Love this recipe! Love this recipe! The roasted garlic in the potatoes was a delicious accent to the regular baked potatoes I make. It was easy to make, delicious, and the presentation is impressive. I use shredded cheddar cheese instead of the Velveeta but it was still great and I will definitely make this one again soon.
Date published: 2008-07-14
Rated 5 out of 5 by from Because we don't care for Velveta cheese, I used Chedder! Because we don't care for Velveta cheese, I used Chedder! I cooked the potatoes in over in the morning; mashed them and stuffed them, then cooked the stuffed potatoes 1/2 hour before we ate dinner. Sooo good; it was a hit with our friends at dinner. Will definately add this recipe to our favorites.
Date published: 2007-11-03
Rated 5 out of 5 by from This is ALWAYS a huge hit with my family! This is ALWAYS a huge hit with my family! I've made it twice & it's a fabulous special occasion dish to bring/make. Only reccomendation: I double potato's to 8= 16 stuffed total... & I still only use one head of garlic... plenty of garlic flabor still (& I'm a BIG garlic fan! :)
Date published: 2010-06-18
Rated 5 out of 5 by from My husband always asks when I'm making the "awesome potatoes"! My husband always asks when I'm making the "awesome potatoes"! That's this recipes new name in our house. The only thing I do differently is use turkey bacon, just because that's all we usually eat. Time consuming and tedious, these potatoes are worth it every time!
Date published: 2011-11-07
Rated 5 out of 5 by from I made this recipe last year for our Thanksgiving dinner. I made this recipe last year for our Thanksgiving dinner. I followed it exactly, and it was such a HUGE HIT! Everyone LOVED these potatoes! They were a nice change from the typical mashed potatoes. I am definitely making these again for Thanksgiving this year!
Date published: 2008-06-13
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