1/2 lb (8 oz) Velveeta, cut into 1/2 inch cubes, divided
1/4 c Kraft grated parmesan cheese
4 slices Oscar Mayer bacon, cooked, crumbled
Instructions
Heat oven to 400. 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 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 parmesan; beat until fluffy.
Spoon into shells, mounding filling as necessary;
place in shallow baking dish.
Bake 30 minutes; top with remaining Velveeta. Bake 5
minutes or until melted. Sprinkle with bacon.
Originally Submitted
1/27/2012
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