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Salads & sides

Creamy Twice Baked Potato

photo by:kraft
Sour cream, cream cheese spread and Cheddar give this twice-baked potato its creamy, cheesy goodness.
time
prep:
20 min
total:
1 hr 40 min
servings
total:
2 servings, 1 stuffed potato half each

What You Need

1
large  baking potato (about 8 oz.)
2
Tbsp.  BREAKSTONE'S or KNUDSEN Sour Cream
2
Tbsp.  PHILADELPHIA Chive & Onion Cream Cheese Spread
1/4
cup  KRAFT Shredded Sharp Cheddar Cheese, divided

Make It

HEAT oven to 400°F.

BAKE potato 1 hour. Reduce oven temperature to 350°F.

CUT potato in half lengthwise; scoop out potato, leaving thin shell. Mash potato with sour cream, cream cheese spread and 2 Tbsp. cheddar. Spoon mixture into shells; sprinkle with remaining cheddar. Place in shallow baking dish.

BAKE 15 to 20 min. or until cheese is melted.

Kraft Kitchens Tips

Serving Suggestion
Serve this stuffed potato with a bowl of broth-based vegetable soup and some sliced fruit for an easy, weekday meal.
Special Extra
For an extra special treat, add 1 crumbled slice cooked OSCAR MAYER Bacon to potato mixture before stuffing.
Make Ahead
Potato can be baked, mashed and stuffed ahead. Cover and refrigerate up to 1 day ahead. When ready to serve, bake at 350°F for 20 min. or until potatoes are heated through.
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