Salads & sides

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

OSCAR MAYER Bacon Uses The Very Best Cuts And Is Naturally Hardwood Smoked

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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kmartino25

posted:12/18/2012

I bit time consuming, but well worth it!

newlyweds12

posted:10/27/2012

Delish!

lmdalessio

posted:7/18/2012

these were easy to make and delish!

Nancy1627

posted:4/7/2012

Really a good combination of ingredients,I made them for this Easter dinner, as i got such a great rave review of them at St Patrick's Day.

a cook

posted:4/3/2012

These potatoes are super delicious. If you're looking for comfort food, they are perfect!

didda0315

posted:11/7/2011

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!

regandg

posted:5/27/2011

Very, very good!!

curlygurlxo

posted:2/28/2011

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.

carriecooks1

posted:2/28/2011

What an easy, tasty recipe!! I substituted garlic powder for the garlic and it still had lots of flavor! Kids loved it as well!

cindynfrankie

posted:1/15/2011

These Potatoes were AWESOME!!!! We made it as a side to the double cheese chili and it was beyond words!!!