Roasted Garlic Twice-Baked Potatoes

INGREDIENTS:

1. 1 head garlic
   
2. 1 tsp. oil
3. 4 large baking potatoes (2-1/2 lb.)
4. 1 cup sour cream
5. 1/2 lb. (8 oz.) VELVEETA, cut into 1/2-inch cubes, divided
6. 1/4 cup KRAFT Grated Parmesan Cheese
7. 4 slices OSCAR MAYER Bacon, cooked, crumbled
   

DIRECTIONS:

• Heat oven to 400°F.
  
• Cut thin slice off top of garlic; discard top. Place garlic on sheet of Reynolds Wrap® Aluminum 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.
  

KITCHEN TIPS:

• Save 40 calories and 5g fat, including 3g saturated fat, per serving by preparing with 2% Milk VELVEETA and BREAKSTONE'S Reduced Fat or light sour cream.
  
• Stuff potato shells as directed, but do not top with remaining VELVEETA. Refrigerate up to 24 hours. Heat oven to 325ºF. Bake, uncovered, 45 min.; top with remaining VELVEETA. Bake 5 min. or until VELVEETA is melted. Sprinkle with bacon.
• Substitute 4 slices OSCAR MAYER Fully Cooked Bacon, chopped, for the cooked and crumbled OSCAR MAYER Bacon.
• Substitute 1-1/2 cups KRAFT Shredded Sharp Cheddar Cheese for the VELVEETA, stirring 1-1/4 cups of the Cheddar into the mashed potatoes along with the sour cream and Parmesan, and topping potatoes with the remaining 1/4 cup Cheddar the last 5 min. of the bake time.
  

This recipe was used with permission from Kraft Foods