Roasted Garlic Twice-Baked Potatoes

Ingredients

• 4 slices oscar mayer bacon crumbled cooked
• 2.5 lb baking potatoes 
• 1 cup knudsen cream sour
• 1 head garlic 
• 1 tsp oil 
• 0.3 cup parmesan cheese grated kraft
• 8 oz velveetaâ divided cut into 1/2-inch cubes,
• 8 oz velveetaâ divided cut into 1/2-inch cubes,

Equipment

• bowl
• oven
• baking pan
• aluminum foil

Directions

1. Heat oven to 400F.
2. Cut thin slice off top of garlic; discard top.
3. Place garlic on sheet of Reynolds Wrap Aluminum Foil; drizzle with oil. Wrap loosely with foil. Prick potatoes in several places with fork.
4. Bake potatoes and garlic 1 hour.
5. Reduce oven temperature to 350F.
6. Cut small slice off both ends of each potato.
7. Cut potatoes crosswise in half. Scoop out centers, leaving 1/8-inch-thick shells.
8. Place potato flesh in medium bowl; mash. Squeeze garlic out of papery shell into bowl with potatoes.
9. 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.
10. Bake 30 min.; top with remaining VELVEETA.
11. Bake 5 min. or until melted.
12. Sprinkle with bacon.