Roasted Garlic Twice Baked Potatoes |
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Prep Time: 0 Minutes Cook Time: 1 Minutes |
Ready In: 1 Minutes Servings: 4 |
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This is a delicious recipe for twice baked potatoes. the potato shells are so crispy, and so flavorful, so good to eat!! To make ahead, you can stuff potato shells as directed, but do not sprinkle with the 1/4 cup cheddar cheese; cover and refrigerate up to 24 hours. Preheat oven to 325F. Uncover potatoes. Bake 45 minutes. Top with remaining Cheddar cheese. Bake an additional 5 minutes or until cheese is melted. Sprinkle with bacon. For a substitution, you can substitute 4 slices ready-to-serve bacon, chopped, for the cooked bacon. Ingredients:
1 head garlic |
1 teaspoon oil |
4 large baking potatoes |
1 cup light sour cream |
1 1/2 cups shredded cheddar cheese |
1/4 cup grated parmesan cheese |
4 slices bacon, crisply cooked, drained and crumbled |
Directions:
1. Preheat oven to 400°F Cut thin slice off top of garlic head to expose cloves; discard top. Place garlic head on square sheet of foil; drizzle with oil. Wrap garlic loosely with foil. Prick potatoes in several places with fork. Bake potatoes and garlic 1 hour.
2. Reduce oven temperature to 350°F 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. 1/4 cup of the shredded cheese and the parmesan cheese; beat until fluffy. Spoon evenly into shells, mounding filling as necessary to use all the filling; place in a shallow baking dish.
3. Bake 30 minutes; top with remaining 1/4 cup shredded cheese. Bake an additional 5 minutes or until cheese is melted. Sprinkle with bacon.
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