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Salads & sides

Twice-Baked Potatoes with Bacon

Twice-Baked Potatoes with Bacon recipe
photo by:kraft
Milk, cream cheese and bacon: That's all that stands between regular ole baked potatoes and these magnificent Twice-Baked Potatoes with Bacon.
1 hr 15 min
1 hr 35 min
4 servings
Magazine Acquisition

What You Need

 baking potatoes (2-1/2 lb.)
cup  milk
oz.  (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
slices  OSCAR MAYER Bacon, crisply cooked, crumbled

Make It

HEAT oven to 400°F. Prick potatoes in several places with fork. Bake 1 hour. Reduce oven temperature to 350°F.

CUT thin slice from top of each potato. Discard tops; scoop out centers into medium bowl, leaving 1/8-inch-thick shells. Beat potatoes with mixer 1 min. Add milk and cream cheese; beat until fluffy. Spoon into shells; top with bacon. Place in shallow baking dish.

BAKE 20 min. or until heated through.

Kraft Kitchens Tips

Twice-Baked Potatoes with Cheddar and Broccoli
Substitute 1 cup each KRAFT Shredded Cheddar Cheese and small broccoli florets for the cream cheese and bacon.
Twice-Baked Potatoes with Sour Cream and Onion
Substitute 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream and 4 sliced green onions for the cream cheese and bacon.
Twice-Baked Potatoes with VELVEETA and Red Peppeer
Substitute 1/4 lb. (4 oz.) cubed VELVEETA® and 1/2 cup chopped red peppers for the cream cheese and bacon.
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