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    Cheesy Potato Skins Cheesy Potato Skins

    4 large baking potatoes, baked
    1/4 cup (1/2 stick) butter or margarine, melted
    1/4 lb. (4 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut up
    2 Tbsp. chopped red or green pepper
    2 slices OSCAR MAYER Bacon, crisply cooked, crumbled
    1 Tbsp. sliced green onions
    BREAKSTONE'S or KNUDSEN Sour Cream

    CUT potatoes in half lengthwise; scoop out centers, leaving 1/4-inch shell. (Reserve centers for another use.) Cut shells in half crosswise. Place on cookie sheet; brush with butter.

    BAKE at 450°F for 20 to 25 minutes or until crisp and golden brown.

    TOP with process cheese spread; continue baking until process cheese spread begins to melt. Top with remaining ingredients.

    Makes 16 skins

    This recipe created by Kraft Foods.
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