Recipe
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| 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 |
Directions
- Heat oven to 400 degrees.
- 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.
- 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.
- Bake 30 minutes; top with remaining Velveeta. Bake 5 minutes or until melted. Sprinkle with bacon.
- 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.
- Substitute: Substitute 4 slices Oscar Mayer fully cooked bacon, chopped, for the cooked and crumbled Oscar Mayer bacon.
Nutrition facts
Servings
300 Calories per serving
Amounts Per Serving
- Total Fat: 14g
- Cholesterol: 45mg
- Sodium: 540mg
- Total Carbohydrates: 32g
- Protein: 11g
Daily Values
0%
Vitamin A 10%
0%
Vitamin C 25%
0%
Iron 10%
0%
Calcium 35%
Recipe Source:
www.kraftrecipes.com, Hy-Vee weekly ad from the week of December 18, 2013.