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.
Provided by VELVEETA Cheese
Categories Trusted Brands: Recipes and Tips
Time 1h40m
Yield 8
Number Of Ingredients 7
Steps:
- Heat oven to 400 degrees F.
- 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 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.
- Bake 30 min.; top with remaining VELVEETA. Bake an additional 5 min. or until VELVEETA is melted. Sprinkle with bacon.
Nutrition Facts : Calories 321.7 calories, Carbohydrate 38.3 g, Cholesterol 46.6 mg, Fat 14.4 g, Fiber 4.2 g, Protein 11.5 g, SaturatedFat 8.4 g, Sodium 533.4 mg, Sugar 3.8 g
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Nasir Shekh
[email protected]I'm allergic to garlic. Can I still make these potatoes?
NIWAHEREZA ANIBO
[email protected]These potatoes are a great way to use up leftover mashed potatoes. I always have some leftover after Thanksgiving and Christmas.
Helal miya
[email protected]I'm going to try making these potatoes with sweet potatoes next time. I think it would be a delicious twist.
Tn Karki
[email protected]These potatoes are perfect for a party or potluck. They're easy to transport and always a hit with the crowd.
Rasel Ahmed
[email protected]I love that you can customize these potatoes to your own taste. I added some chopped bacon and chives to mine.
Javeria Wazeer
[email protected]These potatoes are a great make-ahead dish. I made them the night before and then just reheated them in the oven before serving.
Maxamad Cawil
[email protected]I followed the recipe exactly, but my potatoes didn't turn out as good as the pictures. I'm not sure what went wrong.
Abdulali khan
[email protected]The potatoes were a little dry. I think I should have added more butter or milk.
Qatar Ruhan
[email protected]These potatoes were a little too garlicky for my taste. I think I'll use less garlic next time.
Ansar Saleem
[email protected]I'm not a big fan of garlic, but I really enjoyed these potatoes. The garlic flavor was very subtle and not overpowering.
BELINDA NERI
[email protected]These potatoes are amazing! I made them for my family and they all loved them.
Umme Hafsa
[email protected]I've tried a lot of twice-baked potato recipes, but this one is by far the best. The roasted garlic really makes all the difference.
Millie Aked
[email protected]These potatoes are so easy to make. I just roasted the garlic and potatoes in the oven, then mashed them together with some butter, cheese, and milk.
Muhammad Muneeb Ahsan
[email protected]I love the crispy skin on these potatoes. It's the perfect contrast to the soft and fluffy inside.
Indiphile Sigcau
[email protected]These potatoes are the perfect side dish for any occasion. They're creamy, cheesy, and garlicky, and they always disappear quickly!
all natural beauty store all natural beauty store
[email protected]The roasted garlic adds a wonderful depth of flavor to these potatoes. I will definitely be making them again.
Lamber calow
[email protected]I've made these potatoes a few times now, and they're always a crowd-pleaser. They're easy to make and always turn out delicious.
Soliman Khan NoOrZai
[email protected]These roasted garlic twice-baked potatoes were a hit at my last dinner party! The garlic flavor was subtle but present, and the potatoes were perfectly cooked.