Roasted Garlic Twice-Baked Potatoes
Roasted Garlic Twice-Baked Potatoes Preparation
PREHEAT oven to 400F. 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 350F. 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 cheddar 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 or muffin pans to help stand up.
BAKE 30 min.; top with remaining cheddar. Bake an additional 5 min. or
until cheese is melted. Sprinkle with bacon.
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