Roasted Garlic Twice-Baked Potatoes

• 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

1. Heat oven to 400F.
2. Cut thin slice off top of garlic head to expose cloves; discard top.
3. Place garlic, cut-side up, on sheet of foil; drizzle with oil.
4. Wrap garlic loosely with foil.
5. Prick potatoes in several places with fork; bake potatoes and garlic 1 hour.
6. Reduce oven temperature to 350 degrees F. Cut small slice off both ends of each potato.
7. Cut potatoes crosswise in half; scoop out centres into medium bowl, leaving 1/8-inch-thick shells.
8. Mash potato flesh.
9. Squeeze head of garlic to remove roasted cloves.
10. Add to potato flesh with sour cream, 1-1/4 cups cheddar and Parmesan; beat until fluffy.
11. Spoon into shells, mounding as necessary to fit; place in shallow baking dish.
12. Bake 30 min.
13. Top with remaining Cheddar; bake 5 min.
14. or until melted.
15. Sprinkle with bacon.

garlic, oil, baking potatoes, light sour cream, shredded cracker barrel, cheese, bacon

Taken from www.kraftrecipes.com/recipes/roasted-garlic-twice-baked-potatoes-107896.aspx (may not work)