Comida Kraft
Recipe Box

Cheesy Potato Cups

Prep Time
15
min.
Total Time
1
hr.
45
min.
Servings

12 servings

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.

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What You Need

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Make It

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  • 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.

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.

Servings

  • 12 servings

Nutritional Information

Serving Size 12 servings
AMOUNT PER SERVING
Calories 270
Total fat 12g
Saturated fat 7g
Cholesterol 35mg
Sodium 230mg
Carbohydrate 33g
Dietary fiber 4g
Sugars 3g
Protein 9g
% Daily Value
Vitamin A 15 %DV
Vitamin C 35 %DV
Calcium 15 %DV
Iron 10 %DV

* 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.

Ratings & Reviews

Rated 5 out of 5 by from I have made this recipe for many special occasions. 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!
Date published: 2012-11-30
Rated 5 out of 5 by from Instead of large baking potatoes - use small - they fit perfectly in the muffin cups and - don't... Instead of large baking potatoes - use small - they fit perfectly in the muffin cups and - don't take as long to bake. Try using low-sodium chicken broth instead of milk - another saving of calories & fats. A great lunch to-go, heats quickly in the office microwave and the Kraft 2% Sharp cheddar cheese makes this a comforting, low-cal way to dine. Make up a bunch - try various veggies on top - left-overs work great. Take two - they're small !
Date published: 2007-01-07
Rated 3 out of 5 by from The potatoes using this recipe were very bland so I use several variations on different occasions. 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.
Date published: 2008-01-24
Rated 4 out of 5 by from I changed this, recipe because I had leftover mashed potatoes that I wanted to use. I changed this, recipe because I had leftover mashed potatoes that I wanted to use. I used leftover pepper cheese squares and also put the ingredients in individual custard cups to bake. I was very pleased with the results. I will make it again when I have leftover mashed potatoes.
Date published: 2006-01-19
Rated 5 out of 5 by from I told my 4 year old and 23 month old that these were potato "cupcakes" and instead of the... I told my 4 year old and 23 month old that these were potato "cupcakes" and instead of the everything is yucky speech I constantly get from the 4 year old they actually ate them like I had made cupcakes. My 14 year old ate more than her share as well. This one is really a keeper.
Date published: 2005-11-23
Rated 5 out of 5 by from What an awesome idea for the boring plain baked potato! What an awesome idea for the boring plain baked potato! My kids absolutely loved them. My family is big on sour cream, so some on top was great. I think next time I will throw some Oscar Mayer Real Bacon Bits to the potato mixture.
Date published: 2006-02-02
Rated 4 out of 5 by from recovering anorexic so need healthy meals.. recovering anorexic so need healthy meals.. Served along side Cataling glazed Chicken (< with moderations).. very good.. time consuming though.. DEFINATELY for a night when you stay home
Date published: 2005-11-08
Rated 5 out of 5 by from Everyone (dad and 9&5 year olds) loved these! 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.
Date published: 2008-11-26
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