Roasted Garlic Twice-Baked Potatoes
(from erj824’s recipe box)
Prep time: 70 minutes
Cook time: 35 minutes
Serves 8 people
Categories: Potatoes, Side Dish, not tried
Ingredients
- 1 head garlic
- 1 tsp oil
- 4 large baking potatoes
- 1 cup sour cream
- 1/2 lb (8 oz.) velveeta, cut up (divided)
- 1/4 cup grated parmesan cheese
- 4 slices bacon, crisply cooked and crumbled
Directions
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eat oven to 400.
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Cut a thin slice off top of garlic head to expose cloves; discard top. Place garlic head on square sheet of foil; drizzle with oil. Wrap garlic loosely with foil. Prick potatoes in several places with fork. Bake potatoes and garlic 1 hour.
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ce oven temperature to 350. 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, three-fourths of the Velveeta and the parmesan cheese; beat until fluffy. Spoon evenly into shells, mounding filling as necessary to use all the filling; place in shallow baking dish.
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Bake 30 min.; top with remaining velveeta. Bake an additional 5 min. or until velveeta is melted. sprinkle with bacon.