Roasted Garlic Twice-Baked Potatoes – a delicious recipe with garlic, oil, baking potatoes, 'S, VELVEETAu00ae, Parmesan Cheese. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Heat oven to 400 degrees F.
2
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.
3
Reduce oven temperature to 350 degrees F. 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.
4
Bake 30 min.; top with remaining VELVEETA. Bake an additional 5 min. or until VELVEETA is melted. Sprinkle with bacon.
691
kcal
Calories
27
g
Fat
87
g
Carbs
29
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 head garlic, 1 teaspoon oil, 4 large baking potatoes, 1 cup BREAKSTONE'S or KNUDSEN Sour Cream, and more.
Yes, Roasted Garlic Twice-Baked Potatoes falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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