Roasted Garlic Twice-Baked Potatoes

what you need

1 head garlic
1 tsp.  oil
4 large baking potatoes (2-1/2 lb.)
1 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
4 slices OSCAR MAYER Bacon, cooked, crumbled

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.

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® VersaGlass™ Container* for the shallow baking dish. Cover with lid, then place in insulated carrier to keep warm until ready to serve.
Total fat
 15 g
Saturated fat
 8 g
 50 mg
 580 mg
 32 g
Dietary fiber
 3 g
 6 g
 12 g
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