Roasted Garlic Twice-Baked Potatoes

Ingredients

1 head garlic

1 teaspoon oil

4 large baking potatoes

1 cup BREAKSTONE’S or KNUDSEN Sour Cream

½ pound VELVEETA®, cut into 1/2-inch cubes, divided

¼ cup KRAFT Grated Parmesan Cheese

4 slices OSCAR MAYER Bacon, crisply cooked, drained and crumbled

Directions

Step 1

Heat oven to 400 degrees F.

Step 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.

Step 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.

Step 4

Bake 30 min.; top with remaining VELVEETA.Bake an additional 5 min. or until VELVEETA is melted.Sprinkle with bacon.

Healthy Living:

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.

Take Along:

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.

Make Ahead:

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:

Substitute 4 slices OSCAR MAYER Fully Cooked Bacon, chopped, for the cooked and crumbled OSCAR MAYER Bacon.

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