Thursday, April 24, 2008

Roasted Garlic Twice-Baked Potatoes

1 head garlic
1 tsp oil
4 large baking potatoes
1 cup sour cream
8 oz velveeta cheese, cut up and divided
1/4 cup grated parmesan cheese
4 slices bacon, crisply cooked, drained, and crumbled

1. 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.
2. 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, 3/4 of the velveeta and the parmesan cheese; beat until fluffy. Spoon evenly into shells, mounding filling as necessary to use all teh filling; place in shallow baking dish.
3. Bake 30 mins; top with remaining velveeta. Bake an additional 5 mins or until velveeta is melted. Sprinkle with bacon. Makes 8 servings.


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