Twice Baked Garlic Potatoes

Twice Baked Garlic Potatoes
~ Adapted from a recipe I found on-line
Serves 8.


Ingredients:
1 full head of garlic
1 tsp olive oil
4 baking potatoes
1 cup sour cream
2-300g grated … 2, 3, or 5 year cheddar or better yet Prima Donna! (you want about 1-1/2 cups)
30g freshly grated Parmesan cheese (you want about a 1/4 cup)
4 slices crisply cooked and crumbled bacon


Preparation
Preheat oven 400º F


Grate and mix cheddar and parmesan


Cut a thin slice off the top of the garlic head, enough to expose the cloves


Place garlic on a piece of aluminum wrap


Drizzle oil over exposed cloves


Wrap garlic loosely with foil


Prick potatoes several times with a fork


Bake potatoes and garlic for 1 hr


After on hour remove potatoes and garlic then reduce heat to 350º F


Cut small slice off both ends of the potatoes (be careful they are hot!)


Cut potatoes cross wise (this will make tubes once you hollow the potatoes)


Scoop centre out of skins into a mixing bowl leaving about 1/8” shells


Mash potato centres
Squeeze head of garlic to remove roasted cloves and add to mashed potato with the sour cream, and 3/4 of cheddar and parmesan mixture.


Beat until fluffy and smooth.


Place potato shells on baking sheet or pan


Overfill shells with potato mixture, mold into cylinder shape


Bake for 30 minutes


Remove from oven and top with remaining cheese


Bake for another 5 minutes


Sprinkle with bacon bits (some chopped chives would also add some zip!)


Serve with your favourite main course.