Comida Kraft
Recipe Box

Cheesy Potato Skins

Prep Time
Total Time

16 servings

Scooped-out crispy baked potato skins filled with a cheesy mix of red peppers, green onions and bacon make for a classic hot appetizer or snack.

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What You Need

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Make It

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  • Heat oven to 450°F. Cut potatoes in half lengthwise; scoop out centers, leaving 1/4-inch-thick shells. (Refrigerate removed potato centers for another use.) Cut shells crosswise in half. Place, skin-sides down, on baking sheet; brush with butter.
  • Bake 20 to 25 min. or until crisp and golden brown.
  • Fill shells with VELVEETA; continue baking until VELVEETA begins to melt. Top with remaining ingredients.


Substitute green peppers for the red peppers.

How to Bake Potatoes

Russet potatoes are the best for baking. Scrub potatoes well, blot dry and rub the skin with a little oil and salt. Prick the skin of the potatoes with a fork so steam can escape. Stand them on end in a muffin tin. Bake at 425ºF for 45 min. to 1 hour or until tender.

How to Use Green Onions

Green onions add a deliciously mild onion flavor to foods. To use them, trim off the roots and remove any wilted, brown or damaged tops, then slice and use as much of the white end and green shoot as you like.


  • 16 servings

Nutritional Information

Serving Size 16 servings
Calories 70
Total fat 3.5g
Saturated fat 2g
Cholesterol 10mg
Sodium 140mg
Carbohydrate 7g
Dietary fiber 1g
Sugars 1g
Protein 2g
% Daily Value
Vitamin A 4 %DV
Vitamin C 6 %DV
Calcium 4 %DV
Iron 6 %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.

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