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Twice-Baked Cheesy Potatoes

Twice-Baked Cheesy Potatoes recipe
photo by:kraft
If baked potatoes are nice, then twice-baked cheesy potatoes are twice as nice!
15 min
1 hr 55 min
12 servings
More great cheese recipes

What You Need

 baking potatoes (2 lb.), baked, cooled slightly
pkt.  SHAKE ‘N BAKE Seasoned Panko Seasoned Coating Mix
Tbsp.  OSCAR MAYER Real Bacon Bits
tsp.  smoked paprika
cup  KRAFT Finely Shredded Colby & Monterey Jack Cheeses
cups  BREAKSTONE'S or KNUDSEN Sour Cream
 green onions, chopped

Make It

HEAT oven to 375ºF.

CUT potatoes lengthwise in half; scoop out centers into medium bowl, leaving 1/4-inch-thick shells. Place shells on baking sheet.

COMBINE coating mix, bacon and paprika in separate medium bowl; stir in cheese. Add 3/4 cup cheese mixture to potato flesh along with the sour cream and onions; mix well. Spoon into potato shells; top with remaining cheese mixture.

BAKE 25 min. or until heated through.

Kraft Kitchens Tips

Size Wise
Enjoy your favorite foods while keeping portion size in mind.
We really love this recipe which was originally developed using our recently discontinued FRESH TAKE Cheese Bread Crumb Mix. We revised it to use KRAFT Shredded Cheese, SHAKE 'N BAKE Coating Mix and seasonings. Give it a try!
How to Bake the Potatoes
Heat oven to 425ºF. Prick potatoes with fork. Bake 40 min. to 1 hour or until tender. For easy removal of the hot potatoes, stand the potatoes on end in muffin pan cups before placing in the oven to bake.
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