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
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This recipe courtesy of Back of the Box Recipes.
www.backofthebox.com Home Page

This recipe created by Kraft Foods.