Roasted Garlic Twice-Baked Potatoes


Side Dish
Roasted Garlic Twice-Baked Potatoes

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Potato halves filled with potato filling, topped with cheese and chopped cooked bacon

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Recipe Data


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    Servings and Ingredients

    Serves 8
    1 head(s) garlic
    1 tsp. oil
    4 large baking potatoes (2-1/2 pounds total)
    1 c. sour cream
    ½ lbs. Velveeta, cut into 1/2-inch cubes, divided
    ¼ c. Kraft grated Parmesan cheese
    4 slice(s) Oscar Mayer bacon, cooked, crumbled


    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.

    Nutrition facts


    300 Calories per serving

    Amounts Per Serving

    • Total Fat: 14g
    • Cholesterol: 45mg
    • Sodium: 540mg
    • Total Carbohydrates: 32g
    • Protein: 11g

    Daily Values

    Vitamin A 10%
    Vitamin C 25%
    Iron 10%
    Calcium 35%

    Recipe Source:, Hy-Vee weekly ad from the week of December 18, 2013.