Roasted Garlic Twice Baked Potatoes

Like my Father, I am a big fan of the potato, whether it be chips, fries, or mashed. Potato skins have become the common appetizer when my wife and I go out to dinner.  So, I like the look of this recipe and cannot wait to try it.  I think it will go nicely with our roast for Sunday supper.  Once again, the sole reason why this recipe calls for Kraft cheese is because it was one in one of my weekly recipe e-mails.

Ingredients:

• 1 head garlic
• 1 tsp. oil
• 4 large baking potatoes (2-1/2 lb./1.1 kg)
• 1 cup light sour cream
• 1-1/2 cups shredded Cracker Barrel Light Cheddar Cheese , divided
• 1/4 cup Kraft 100% Parmesan Light Grated Cheese
• 4 slices reduced-sodium bacon , cooked, crumbled

Directions:

• Heat oven to 400°F.
• Cut thin slice off top of garlic head to expose cloves; discard top. 
• Place garlic, cut-side up, on 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 350ºF. 
• Cut small slice off both ends of each potato. 
• Cut potatoes crosswise in half; scoop out centres into medium bowl, leaving 1/8-inch-thick shells.
• Mash potato flesh. 
• Squeeze head of garlic to remove roasted cloves. 
• Add to potato flesh with sour cream, 1-1/4 cups cheddar and Parmesan; beat until fluffy.
• Spoon into shells, mounding as necessary to fit; place in shallow baking dish.
• Bake 30 min. 
• Top with remaining Cheddar; bake 5 min. or until melted. Sprinkle with bacon.