Tuesday, September 27, 2011

Tasty Tuesday:Roasted Garlic Twice-Baked Potatoes

I saw this recipe on the front page of Kraft Foods and it looked too good to pass up.

Roasted Garlic Twice-Baked Potatoes

Total Time: 1 hr 45 min
Prep: 1 hr 10 min
Servings: 8 servings

What You Need:
-1 head garlic
-1 tsp. oil
-4 large baking potatoes (2-1/2 lb.)
-1 cup BREAKSTONE'S or KNUDSEN Sour Cream
-1/2 lb. (8 oz.) VELVEETA®, cut into 1/2-inch cubes, divided
-1/4 cup KRAFT Grated Parmesan Cheese
-4 slices OSCAR MAYER Bacon, cooked, crumbled

Make It:

-HEAT oven to 400°F.

-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 350ºF. 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 min.; top with remaining VELVEETA. Bake 5 min. or until melted. Sprinkle with bacon.



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