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Salads & sides

Cheesy Potato Cups

Cheesy Potato Cups recipe
photo by:kraft
Twice baked means twice as tasty! Tater skins are filled with cheesy mashed potatoes and topped with bacon bits to make these tasty crowd-pleasers.
15 min
1 hr 45 min
12 servings
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What You Need

large  baking potatoes (4-3/4 lb.)
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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