Shelly's Recipe

ROASTED GARLIC TWICE-BAKED POTATOES

Category: Twice Baked Potatoes

1 head garlic
1 tsp oil
4 large baking potatoes (2 1/2 lb.)
1 cup sour cream
1/2 lb. (8 oz) pasteurized prepared cheese product, cut up, divided
1/4 cup grated parmesan cheese
4 slices bacon, crisply cooked, drained and crumbled

Preheat oven to 400. 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 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.

Bake 30 minutes; top with remaining Velveeta. Bake an additional 5 minutes or until Velveeta is melted. Sprinkle with bacon.