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
TOP with process cheese spread; continue baking until process
cheese spread begins to melt. Top with remaining ingredients.
Makes 16 skins
This recipe courtesy of Back of the Box Recipes.
www.backofthebox.com Home Page
This recipe created by Kraft Foods.