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Twice Baked Potatoes 22

Make Twice Baked Potatoes 22 at home with Oil, Sour Cream, and Processed Cheese Cut Up Divided. Add it to your meal plan and shop the whole list in one go.

Ingredients

• 1 tsp
• 1 cup
• 8 oz

Method (preview)

1. 1

   Preheat oven to 400F. Cut thin slice off the top of garlic head.

2. 2

   Place on foil, drizzle with oil. Wrap loosely with the foil. Prick potatoes in several places with fork. Bake potatoes and garlic one hour.

3. 3

   Reduce oven temp to 350F.

4. 4

   Cut small slice off both ends of each potato.

5. 5

   Cut potates crosswise in half.

6. 6

   Scoop out potato leaving 1/8 inch thick shells.

7. 7

   Place flesh in medium bowl, mash.

8. 8

   Squeeze garlic out of papery shell into bowl with potatoes.

9. 9

   Add sour cream, 3/4s of the velveet and the parmesan cheese, beat until fluffy.

10. 10

    Spoon evenly into shells, mounding filling as necessary to use all the filling, place in shallow baking dish.

11. 11

    Bake 30 minutes, top with remaining velveeta. Bake an additional 5 minutes or until velveeta is melted. Sprinkle with bacon.