Garlic Twice-Bake Potatoes

Garlic Twice-Baked Potatoes


1 head garlic
 1 tsp.  oil
 4 large baking potatoes (2-1/2 lb.)
 1 cup Sour Cream
 1/2 lb. (8 oz.) Velveeta, cut into 1/2-inch cubes, divided
 1/4 cup Grated Parmesan Cheese
 4 slices Bacon, cooked, crumbled


1.Heat oven to 400°F

2.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.

3.Bake 30 min.; top with remaining Velveeta. Bake 5 min. or until melted. Sprinkle with bacon.