1 tsp oil
4 large baking potatoes (about 2 1/2 pounds)
1 cup sour cream
8 oz Velveeta, cut up
1/4 cup grated parmesan cheese
4 slices bacon, crisply cooked and crumbled
Preheat oven to 400. Cut thin slice off top of garlic heat 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. Reduce oven temperature to 350. 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 bowl; mash. Squeeze garlic out of papery shell into bowl with potatoes. Add sour cream, 3/4 of the velveeta and parmesan cheese; beat until fluffy. Spoon evenly into shells, mounding filling as necessary to use all the filling; place in shallow baking dish. Bake 30 minutes; top with remaining velveeta. Bake an additional 5 minutes or until cheese is melted. Sprinkle with bacon.
Serves 8
No comments:
Post a Comment