Roasted Garlic Twice-Baked Cheesy Potatoes

Recipe by Starrynews
READY IN: 1hr 50mins




  • Preheat oven to 400°F.
  • Place each potato and head of garlic onto its own piece of foil, which should be large enough to fully wrap around the potato or garlic.
  • Prick the potatoes several times one each side with a fork. Cut off the top of the garlic to expose the top of the cloves.
  • Drizzle each potato and the heads of garlic with olive oil.
  • Move to oven and bake for an hour. (I usually place them on a cookie sheet to prevent any oil from dripping and to make it easier to put in and out at once).
  • Remove the potatoes and garlic from the oven and reduce heat to 350°F.
  • Unwrap each potato and halve the short way (so they look like little cups, as opposed to a long "boat"). Cut off a small bit on each of the smaller, round ends so that they will sit up straight. Gently scoop out the potato flesh, leaving a thin edge all the way around the cup. Avoid breaking the potato skin.
  • Mash the potato flesh in a medium bowl. Add sour cream, processed cheese (reserve 8 small cubes), and pepper, and beat until fluffy.
  • Stuff mixture into the cups - it will be quite full, so mound on top as needed.
  • Return to oven and bake for an additional 25 minutes, until heated through and cheese has melted.
  • Top each potato half with a remaining piece of cheese and return for an additional 5 minutes, or until the cheese on top has melted.
  • Garnish the potatoes with bacon and green onions before serving.