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Roasted Garlic Twice-Baked Potatoes

9 Ratings
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Serves: 8

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All you need:

  • 1 head garlic
  • 1 tsp oil
  • 4 large baking potatoes (2-1/2 pounds total)
  • 1 c. sour cream
  • 1/2 pound Velveeta, cut into 1/2-inch cubes, divided
  • 1/4 c. Kraft grated Parmesan cheese
  • 4 slices Oscar Mayer bacon, cooked, crumbled

All you do:

  1. Heat oven to 400 degrees.
  2. Cut thin slice off top of garlic; discard top. Place garlic on sheet of foil; drizzle with oil. Wrap loosely with foil. Prick potatoes in several places with fork. Bake potatoes and garlic 1 hour.
  3. Reduce oven temperature to 350 degrees. 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, 3/4 of the Velveeta and Parmesan; beat until fluffy. Spoon into shells, mounding filling as necessary; place in shallow baking dish.
  4. Bake 30 minutes; top with remaining Velveeta. Bake 5 minutes or until melted. Sprinkle with bacon.
  5. Make Ahead: Stuff potato shells as directed, but do not top with remaining Velveeta. Refrigerate up to 24 hours. Heat oven to 325 degrees. Bake, uncovered, 45 minutes; top with remaining Velveeta. Bake 5 minutes or until Velveeta is melted. Sprinkle with bacon.
  6. Substitute: Substitute 4 slices Oscar Mayer fully cooked bacon, chopped, for the cooked and crumbled Oscar Mayer bacon.

Daily Values:

10% vitamin A 35% calcium
25% vitamin C 10% iron

Nutrition Facts per serving:

Calories: 300 Protein: 11g
Carbohydrate: 32g Saturated Fat: 8g
Cholesterol: 45mg Sodium: 540mg
Dietary Fiber: 3g Sugars: 6g
Fat: 14g
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