Salads & sides

Cheesy Potato Cups

photo by:kraft

"Twice cooked" means twice as tasty. Skins with mashed potatoes and ooey-gooey cheese inside, topped with bacon, make for a foolproof crowd-pleaser.

time

prep:

15 min

total:

1 hr 45 min

servings

total:

12 servings

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What You Need

large baking potatoes (4-3/4 lb.)

1/3

cup butter or margarine

Tbsp. milk

pkg. (8 oz.) KRAFT Cheddar Cheese, cut into 1-inch cubes

Tbsp. OSCAR MAYER Real Bacon Bits

fresh broccoli florets, blanched

Make It

HEAT oven to 350°F.

PIERCE potatoes with fork. Bake 1 hour. Cool 5 min. Cut potatoes crosswise in half; scoop out centers, leaving 1/8-inch-thick shells.

PLACE potato flesh in large bowl. Add butter and milk; beat with mixer until well blended and fluffy. Spoon into potato shells; lightly press 1 cheese cube into filling in center of each shell. Place in muffin pan cups.

BAKE 30 min. or until heated through. Top with bacon and broccoli.

Kraft Kitchens Tips

Healthy Living

Counting calories? Save 70 calories and 7.5g of fat per serving by preparing with KRAFT 2% Milk Cheddar Cheese and omitting the butter.

Cooking Know-How

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.

Make Ahead

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.

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karensaurer

posted:11/30/2012

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!

CrystalCW

posted:2/5/2012

Great and easy way to mix things up a bit. Taste is great too.

josein

posted:2/8/2011

looks mouthwatering. simple to prepare cant't to try.

adh06h

posted:8/29/2009

Delicious and a fun presentation. Made as a side dish and turned into two meals because they were so big and filling. Will definitely make again!

ssubirats

posted:7/13/2009

I left out the broccoli. They were very good and made for a great presentation.

a cook

posted:1/26/2009

If i were to make this recipie again i'd probably let them bake longer before scooping out the middle. They were really hard and not very good.

mrainwater1

posted:11/26/2008

Everyone (dad and 9&5 year olds) loved these! I didn't do the broccoli, but topped with a dollop of sour cream. Find rounded potato's so they will stand easier.

knight8469

posted:6/27/2008

This is the best thing that had potatoes in a while.Now since I had it it's been my favorite food

sayde.collier

posted:4/12/2008

I think this is a great finger food for any party.

deblandis

posted:1/24/2008

The potatoes using this recipe were very bland so I use several variations on different occasions. For my husband's favorite, I substitute ranch dressing for the milk (and to taste) and stir bacon, cheddar cheese and freshly chopped chives directly into the mixture. Bake until heated through; top with additional cheese and broil until lightly browned.