Side Dish

Roasted Garlic Twice-Baked Potatoes

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prep time

10 min

total time

1 hr 40 min

makes

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

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photo by:

kraft

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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 reduced-sodium 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; 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 bacon.

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rating

Easy to make ahead of time. What a hit!
posted by pamelamitch | on 9/12/2012

rating

Excellent. My mother-in-law polished off a whole potato which to me says alot. My husband loved them. The only change I made because I had no sour cream was I used a light Kraft Ranch dressing.
posted by Debba341 | on 4/9/2012

rating

This was amazing! Very Very tasty. Goes excellent with meatloaf and asparagus.
posted by a cook | on 2/7/2012

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Excellent! everyone loves it, have made and served it at least a dozen times. The 14 yr old teenager requests I make them! The bigger potatoes do take longer than an hour to cook.
posted by a cook | on 9/24/2011

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