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Roasted Garlic Twice-Baked Potatoes

average rating

rate/review

prep time

10 min

total time

1 hr 40 min

makes

8 servings, 1 stuffed potato shell (165 g) each

photo by:

kraft

recipe by: kraft

What You Need

1 head garlic

1 tsp. oil

4 large baking potatoes (2-1/2 lb./1.1 kg)

1 cup light sour cream

1-1/2 cups shredded Cracker Barrel Light Cheddar Cheese, divided

1/4 cup Kraft 100% Parmesan Light Grated Cheese

4 slices bacon, cooked, crumbled

Make It

HEAT oven to 400°F.

CUT thin slice off top of garlic head to expose cloves; discard top. Place garlic, cut-side up, on 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 350ºF. Cut small slice off both ends of each potato. Cut potatoes crosswise in half; scoop out centres into medium bowl, leaving 1/8-inch-thick shells. Mash potato flesh. Squeeze head of garlic to remove roasted cloves. Add to potato flesh, with sour cream, 1-1/4 cups Cheddar and Parmesan; beat until fluffy. Spoon into shells, mounding as necessary to fit into shells; place in shallow baking dish.

BAKE 30 min. Top with remaining Cheddar; bake 5 min. or until melted. Sprinkle with bacon.

kraft kitchens tips

Make Ahead

Stuff potato shells as directed, but do not top with remaining Cheddar. Refrigerate up to 24 hours. Heat oven to 325ºF. Bake potatoes, uncovered, 45 min. Top with remaining Cheddar; bake 5 min. or until melted. Sprinkle with bacon.

Shortcut

Substitute 4 slices ready-to-serve bacon, chopped, for the crumbled cooked regular bacon.