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Cheesy Potato Skins

Cheesy Potato Skins recipe
photo by:kraft
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.
15 min
43 min
16 servings
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What You Need

large  baked potatoes (2-1/2 lb.)
Tbsp.  butter or margarine, melted
lb.  (4 oz.) VELVEETA®, cut into 1/2-inch cubes
Tbsp.  chopped red peppers
slices  OSCAR MAYER Bacon, cooked, crumbled
Tbsp.  sliced green onions

Make It

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.

Kraft Kitchens Tips

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.
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