Roasted Garlic Twice-Baked Potatoes - cooking recipe

Ingredients

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

Preparation

Heat oven to 400 degrees F.
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.
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.
Bake 30 min.; top with remaining VELVEETA. Bake an additional 5 min. or until VELVEETA is melted. Sprinkle with bacon.