Heat oven to 400 degrees F.
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.
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.
Bake 30 min.; top with remaining VELVEETA.Bake an additional 5 min. or until VELVEETA is melted.Sprinkle with bacon.
Save 40 calories and 5g fat, including 3g saturated fat, per serving by preparing with 2% Milk VELVEETA and BREAKSTONE’S Reduced Fat or KNUDSEN Light Sour Cream.
Whether in need of a dish to take to a tailgating party or casual potluck supper, these cheesy stuffed potato shells are sure to win raves. Prepare as directed, substituting a large square Ziploc(R) VersaGlass(TM) Container* for the shallow baking dish. Cover with lid, then place in insulated carrier to keep warm until ready to serve.
Stuff potato shells as directed, but do not top with remaining VELVEETA. Refrigerate up to 24 hours. Heat oven to 325 degrees F. Bake, uncovered, 45 min.; top with remaining VELVEETA. Bake 5 min. or until VELVEETA is melted. Sprinkle with bacon.
Substitute 4 slices OSCAR MAYER Fully Cooked Bacon, chopped, for the cooked and crumbled OSCAR MAYER Bacon.
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