Monday, February 4, 2008

Roasted Garlic Twice Baked Potatoes

I made this recipe tonight and sheesh it was GOOD!!!
Note the substitution at the bottom. I did not use Velveeta...
I did use bacon for this recipe. The vast majority of my recipes lately are the meatless variety but we do use meat products from Niman Ranch. I feel like we may not get mad pig disease from these guys... Any-who, on with the recipe...

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 Pasteurized Prepared Cheese Product, cut up, divided
1/4 cup KRAFT 100% Grated Parmesan Cheese
4 slices OSCAR MAYER Bacon, crisply cooked, drained and crumbled

PREHEAT oven to 400°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 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, 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.

Substitute 1-1/2 cups KRAFT Shredded Sharp Cheddar Cheese for the VELVEETA, stirring 1-1/4 cups of the cheese into the mashed potatoes along with the sour cream and Parmesan cheese and topping with the remaining 1/4 cup cheese before the final 5-min. bake time.

1 comment:

Tandra said...

OMG Mad pig disease!! Hilarious!!
This recipe sounds yummi!!!