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Counting calories? Save 70 calories and 7.5g of fat per serving by preparing with KRAFT 2% Milk Cheddar Cheese and omitting the butter.
Trim both ends of each cooked potato before cutting in half and scooping out centers. This will help the filled potato shells stand upright in the muffin pan cups.
Fill potato shells as directed but do not bake. Refrigerate up to 24 hours. When ready to serve, bake, uncovered, at 350°F for 40 to 45 min. or until heated through. Top with bacon and broccoli.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
I have made this recipe for many special occasions. It is a little time consuming but can be made ahead and baked at serving time. It serves as a main course of twice baked potato or a delicious appetizer of stuffed potato skins. Get creative with toppings. I never used the broccoli, but have included green onions, bacon, various shredded cheeses, or spiced them up a bit with Mexican toppings such as cilantro, pepperjack cheese and a dab of salsa. I have them ready for a holiday party with friends tonight...topped with red bacon bits and chopped green onions. Festive!
Great and easy way to mix things up a bit. Taste is great too.
looks mouthwatering. simple to prepare cant't to try.