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

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. Home Page

This recipe created by Kraft Foods.