Roasted Garlic Twice Baked Potatoes

• 1 head garlic
• 1 teaspoon oil
• 4 large baking potatoes
• 1 cup light sour cream
• 1 12 cups shredded cheddar cheese
• 14 cup grated parmesan cheese
• 4 slices bacon, crisply cooked, drained and crumbled

1. Preheat oven to 400F Cut thin slice off top of garlic head to expose cloves; discard top.
2. Place garlic head on square sheet of foil; drizzle with oil.
3. Wrap garlic loosely with foil.
4. Prick potatoes in several places with fork.
5. Bake potatoes and garlic 1 hour.
6. Reduce oven temperature to 350F Cut small slice off both ends of each potato.
7. Cut potatoes crosswise in half.
8. Scoop out centers, leaving 1/8 inch-thick shells.
9. Place potato flesh in medium bowl mash.
10. Squeeze garlic out of papery shell into bowl with potatoes.
11. Add sour cream.
12. 1/4 cup of the shredded cheese and the parmesan cheese; beat until fluffy.
13. Spoon evenly into shells, mounding filling as necessary to use all the filling; place in a shallow baking dish.
14. Bake 30 minutes; top with remaining 1/4 cup shredded cheese.
15. Bake an additional 5 minutes or until cheese is melted.
16. Sprinkle with bacon.

garlic, oil, baking potatoes, light sour cream, cheddar cheese, parmesan cheese, bacon

Taken from www.food.com/recipe/roasted-garlic-twice-baked-potatoes-374827 (may not work)