Roasted Garlic Twice-Baked Potatoes

• 1 head garlic
• 1 teaspoon oil
• 4 large baking potatoes
• 1 cup BREAKSTONE'S or KNUDSEN Sour Cream
• 1/2 pound VELVEETA(R), cut into 1/2-inch cubes, divided
• 1/4 cup KRAFT Grated Parmesan Cheese
• 4 slices OSCAR MAYER Bacon, crisply cooked, drained and crumbled

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

garlic, oil, baking potatoes, s, velveetauae, parmesan cheese, bacon

Taken from www.allrecipes.com/recipe/182453/roasted-garlic-twice-baked-potatoes/ (may not work)