- 1 head garlic
- 1 teaspoon oil
- 4 baking potatoes (large, 2-1/2 lb.)
- 1 cup Knudsen Sour Cream (or BREAKSTONE'S)
- 1/2 pound Velveeta (®, cut into 1/2-inch cubes, divided)
- 1/4 cup Kraft Grated Parmesan Cheese
- 4 slices Oscar Mayer Bacon (cooked, crumbled)
- Heat oven to 400°F.
- 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 350ºF. 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 min.; top with remaining VELVEETA. Bake 5 min. or until melted. Sprinkle with bacon.
PER SERVING *
|Calories260Calories from Fat170|
|% DAILY VALUE*|
|Calories from Fat170|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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