Roasted Garlic Twice-baked Cheesy Potatoes

Total Time: 1 hr 50 mins Preparation Time: 20 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 8
• 4 large potatoes
• 1 head garlic
• 5 teaspoons olive oil
• 1/2 cup sour cream
• 4 ounces processed cheese, cubed (like velveeta)
• pepper, to taste
• 4 slices bacon or 4 slices vegetarian bacon, cooked and crumbled
• 2 green onions, chopped

Recipe

• 1 preheat oven to 400°f.
• 2 place each potato and head of garlic onto its own piece of foil, which should be large enough to fully wrap around the potato or garlic.
• 3 prick the potatoes several times one each side with a fork. cut off the top of the garlic to expose the top of the cloves.
• 4 drizzle each potato and the heads of garlic with olive oil.
• 5 move to oven and bake for an hour. (i usually place them on a cookie sheet to prevent any oil from dripping and to make it easier to put in and out at once).
• 6 remove the potatoes and garlic from the oven and reduce heat to 350°f.
• 7 unwrap each potato and halve the short way (so they look like little cups, as opposed to a long "boat"). cut off a small bit on each of the smaller, round ends so that they will sit up straight. gently scoop out the potato flesh, leaving a thin edge all the way around the cup. avoid breaking the potato skin.
• 8 mash the potato flesh in a medium bowl. add sour cream, processed cheese (reserve 8 small cubes), and pepper, and beat until fluffy.
• 9 stuff mixture into the cups - it will be quite full, so mound on top as needed.
• 10 return to oven and bake for an additional 25 minutes, until heated through and cheese has melted.
• 11 top each potato half with a remaining piece of cheese and return for an additional 5 minutes, or until the cheese on top has melted.
• 12 garnish the potatoes with bacon and green onions before serving.