Roasted Recipe ⤞ Roasted Garlic Twice-Baked Potatoes

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 at dinner.

Recipe by:
Calories:321.7
Roasted Garlic Twice-Baked Potatoes
Prep:1h 10m
Cook:30m
Ready in:1h 40m
Serving:8 servings, one stuffed potato piece each

Ingredients

  • 1 head garlic
  • 1 teaspoon oil
  • 4 large baking potatoes
  • 1 cup BREAKSTONE'S or KNUDSEN Sour Cream
  • ½ pound VELVEETA®, cut into 1/2-inch cubes, divided
  • ¼ cup KRAFT Grated Parmesan Cheese
  • 4 slices OSCAR MAYER Bacon, crisply cooked, drained and crumbled

Cooking Directions

  1. Heat oven to 400 degrees F.
  2. Cut 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.
  3. Reduce oven temperature to 350 degrees F. 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.
  4. Bake 30 min.; top with remaining VELVEETA. Bake an additional 5 min. or until VELVEETA is melted. Sprinkle with bacon.
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; Whether in need of a dish to take to a tailgating party or casual potluck supper, these cheesy stuffed potato shells are sure to win raves. Prepare as directed, substituting a large square Ziploc(R) VersaGlass(TM) Container* for the shallow baking dish. Cover with lid, then place in insulated carrier to keep warm until ready to serve; Stuff potato shells as directed, but do not top with remaining VELVEETA. Refrigerate up to 24 hours. Heat oven to 325 degrees F. Bake, uncovered, 45 min; top with remaining VELVEETA. Bake 5 min. or until VELVEETA is melted. Sprinkle with bacon; Substitute 4 slices OSCAR MAYER Fully Cooked Bacon, chopped, for the cooked and crumbled OSCAR MAYER Bacon.

Nutrition Facts

  • calories321.7
  • carbohydrateContent38.3 g
  • cholesterolContent46.6 mg
  • fatContent14.4 g
  • fiberContent4.2 g
  • proteinContent11.5 g
  • saturatedFatContent8.4 g
  • sodiumContent533.4 mg
  • sugarContent3.8 g
#Garlic #Potatoes #Roasted #Twice-Baked #Trusted-Brands:-Recipes-and-Tips

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