QueenBeeGrannyJean
01-06-2008, 03:54 PM
http://www.kraftfoods.com/assets/recipe_images/Roasted_Garlic_Twice-Baked_Potatoes.jpg Prep Time:1 hr 10 min
Total Time:
1 hr 40 min
Makes:
8 servings, one stuffed potato piece each
1 head garlic
1 tsp. oil
4 large baking potatoes (2-1/2 lb.)
1 cup Sour Cream
1/2 lb. (8 oz.) VELVEETA Pasteurized Prepared Cheese Product,
cut up, divided
1/4 cup 100% Grated Parmesan Cheese
4 slices Bacon, crisply cooked, drained and crumbled
PREHEAT oven to 400°F. 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.
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, 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.
BAKE 30 min.; top with remaining VELVEETA. Bake an additional 5 min. or until VELVEETA is melted. Sprinkle with bacon.
Total Time:
1 hr 40 min
Makes:
8 servings, one stuffed potato piece each
1 head garlic
1 tsp. oil
4 large baking potatoes (2-1/2 lb.)
1 cup Sour Cream
1/2 lb. (8 oz.) VELVEETA Pasteurized Prepared Cheese Product,
cut up, divided
1/4 cup 100% Grated Parmesan Cheese
4 slices Bacon, crisply cooked, drained and crumbled
PREHEAT oven to 400°F. 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.
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, 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.
BAKE 30 min.; top with remaining VELVEETA. Bake an additional 5 min. or until VELVEETA is melted. Sprinkle with bacon.