Roasted Garlic Twice-Baked Potatoes

• 1 head garlic
• 1 teaspoon olive oil
• 4 large baking potatoes
• 1 cup sour cream
• 8 ounces fontina or 8 ounces muenster cheese, shredded
• 14 cup shredded parmesan cheese
• 4 slices crisp cooked bacon, crumbled

1. Cut a thin slice off of the garlic head and place on a sheet of tinfoil.
2. Drizzle with oil and wrap foil loosely around the garlic.
3. Prick potatoes.
4. Bake both potatoes and garlic in a 400 degree oven for 1 hour.Remove from oven.
5. Cut potatoes in half crosswise.
6. Scoop out center into a bowl and mash.
7. Squeeze garlic out of shell into the potatoes.
8. Add sour cream, 3/4 of the Fontina cheese, all of the parmesian cheese and beat until fluffy.
9. Spoon into the potato shells and place in a baking dish standing up.
10. Reduce oven heat to 350 and bake for 30 minutes.
11. Top with remaining cheese and bacon pieces and bake for 5 more minutes or until cheese is melted.

garlic, olive oil, baking potatoes, sour cream, muenster cheese, parmesan cheese, bacon

Taken from www.food.com/recipe/roasted-garlic-twice-baked-potatoes-267929 (may not work)