Loaded Butter Balls

1. Preheat oven to 400F.
2. Cut a garlic head in half, then drizzle the exposed heads with olive oil and season with salt. Loosely wrap each half in aluminum foil.
3. Bake in preheated oven for 30 minutes, or until garlic cloves can easily be pierced with a knife.
4. Add butter to large bowl. Squeeze garlic out of shell. Stir to combine.
5. Using two 6-count semi-sphere silicone molds, add French Butter to each cavity. Use a rubber spatula to spread butter along edges of the cavity so that there is a center cavity. Place in freezer for 1 hour.
6. Add bacon, scallion and cheese to center cavity of half the butter semi-sphere’s. Pop the remaining half of butter semi-sphere’s out and place on top of the filled butter semi-sphere’s.
7. Place empty semi-sphere, flat side down, on a warm plate to melt the butter at the surface, slightly. This will help the butter sphere stick together.
8. Place semi-sphere on top of filled semi-sphere. Place in refrigerator 30 minutes to harden and seal the butter sphere’s.
9. Place the loaded butter balls inside of a warm baked potato. Enjoy!