Roasted Garlic Twice-Baked Potatoes
Roasted Garlic Twice-Baked Potatoes might be just the side dish you are searching for. This gluten free recipe serves 45. One serving contains 46 calories, 1g of protein, and 3g of fat. From preparation to the plate, this recipe takes roughly 1 hour and 45 minutes. A mixture of parmesan cheese, oil, knudsen cream, and a handful of other ingredients are all it takes to make this recipe so yummy.
Instructions
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 350F.
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.