Ingredients:
1 head garlic
1 tsp. oil
4 large baking potatoes (2 1/2 lbs.)
1 c. sour cream
1/2 lb. (8 oz.) Velveeta, cut into 1/2 inch cubes, divided
1/4 c. grated Parmesan cheese
4 slices bacon, cooked, crumbled
Directions:
Heat oven to 400 degrees.
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 for 1 hour.
Reduce oven temperature to 350 degrees. Cut small slice off of 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 minutes; top with remaining Velveeta. Bake 5 minutes or until melted. Sprinkle with bacon.
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