Preheat oven to 400. Cut thin slice off top of garlic to expose cloves. Place garlic head on square sheet of foil, drizzle with oil. Wrap garlic loosely with foil. Prick potatoes in several places with fork. Bake all for 1 hour.
Reduce oven temperature to 350. 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 bowl and mash. Squeeze garlic out of paper shell into potatoes. Add sour cream, 3/4 of the velveeta and the parmesan cheese. Beat until fluffy.
Spoon mixture evenly into shells, mounding filling as necessary to use all of the filling Place in shallow baking dish.
Bake 30 minutes, top with remaining velveeta. Bake an additional 5 minutes or until cheese is melted. Sprinkle with bacon.
Originally Submitted
1/5/2008
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