Roasted Garlic Twice Baked Potatoes

1. 1

   Preheat oven to 400F Cut thin slice off top of garlic head to expose cloves; discard top.

2. 2

   Place garlic head on square sheet of foil; drizzle with oil.

3. 3

   Wrap garlic loosely with foil.

4. 4

   Prick potatoes in several places with fork.

5. 5

   Bake potatoes and garlic 1 hour.

6. 6

   Reduce oven temperature to 350F Cut small slice off both ends of each potato.

7. 7

   Cut potatoes crosswise in half.

8. 8

   Scoop out centers, leaving 1/8 inch-thick shells.

9. 9

   Place potato flesh in medium bowl mash.

10. 10

    Squeeze garlic out of papery shell into bowl with potatoes.

11. 11

    Add sour cream.

12. 12

    1/4 cup of the shredded cheese and the parmesan cheese; beat until fluffy.

13. 13

    Spoon evenly into shells, mounding filling as necessary to use all the filling; place in a shallow baking dish.

14. 14

    Bake 30 minutes; top with remaining 1/4 cup shredded cheese.

15. 15

    Bake an additional 5 minutes or until cheese is melted.

16. 16

    Sprinkle with bacon.

* Per serving · 4 servings · Values may vary.

No additional tips available.