Roasted Garlic Twice-Baked Potatoes

Roasted Garlic Twice-Baked Potatoes

"Fresh roasted garlic swirled into baked potato with Velveeta and Parmesan, then baked again. Scrumptious. You'll be thanked every time these cheesy delights appear at dinner."
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Ingredients

1 h 40 m servings 264 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 264 kcal
  • 13%
  • Fat:
  • 8.6 g
  • 13%
  • Carbs:
  • 37.3g
  • 12%
  • Protein:
  • 10.6 g
  • 21%
  • Cholesterol:
  • 27 mg
  • 9%
  • Sodium:
  • 524 mg
  • 21%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Heat oven to 400 degrees F.
  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.
  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.
  4. Bake 30 min.; top with remaining VELVEETA. Bake an additional 5 min. or until VELVEETA is melted. Sprinkle with bacon.

Footnotes

  • 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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