Give this Twice-Baked Potatoes Recipe the works, including cream cheese, sour cream, crumbled bacon and onions. You could sneak some broccoli in this Twice-Baked Potatoes Recipe too. Couldn't hurt.
What You Need
Original recipe yields 12 servings
6 baking potato es (about 4 lb.)
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
4 slices OSCAR MAYER Bacon, cooked, crumbled
1 green onion, chopped
2 cups small broccoli florets, cooked
1 cup KRAFT Shredded Cheddar Cheese
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Let's Make It
Heat oven to 400°F.
Pierce each potato in several places with fork or sharp knife; bake 1 hour. Cool slightly.
Reduce oven temperature to 350ºF. Cut potatoes lengthwise in half; scoop out centers into medium bowl, leaving 1/8-inch-thick shells. Beat potatoes with mixer 1 min. Add cream cheese and sour cream; beat until fluffy. Stir in bacon and onions.
Spoon into potato shells; top with broccoli and cheddar. Place in shallow baking dish.
Bake 15 min.
Prepare using PHILADELPHIA Neufchatel Cheese, BREAKSTONE'S Reduced Fat or KNUDSEN'S Light Sour Cream, and KRAFT 2% Milk Shredded Cheddar Cheese.
Potatoes can be partially prepared ahead of time. Prepare as directed except omit the final baking time. Refrigerate up to 24 hours. When ready to serve, bake in 350ºF oven 15 to 20 min. or until heated through.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 4.5g
Trans Fat 0g
Total Carbohydrates 34g
Dietary Fibers 4g
* 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.