Scoop out the centers of halved new potatoes—and re-fill them with a spicy mix of cream cheese spread, tomatoes and cilantro. Bake until delicious!
What You Need
Original recipe yields 30 servings
15 new potatoes (1-1/2 lb.)
1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Spicy Jalapeño Cream Cheese Spread
1/4 cup KRAFT Shredded Sharp Cheddar Cheese
1/4 cup chopped tomatoes
1 Tbsp. chopped fresh cilantro
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Let's Make It
Heat oven to 375ºF.
Cook potatoes in boiling water 15 min. or until tender; drain. Cool slightly.
Cut potatoes in half; scoop out centers into medium bowl with melon baller, leaving 1/4-inch-thick shells. Mash potatoes until smooth. Add cream cheese spread, cheddar and tomatoes; mix well. Spoon into potato shells; place on rimmed baking sheet.
Bake 10 to 12 min. or until heated through. Sprinkle with cilantro.
These tasty appetizers can be assembled ahead of time. Refrigerate up to 24 hours before baking as directed.
Calories From Fat
% Daily Value*
Total Fat 1g
Saturated Fat 0.5g
Trans Fat 0g
Total Carbohydrates 4g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.