So easy. Scoop potatoes, mix with cream cheese, spoon into potato shells, top with peppers. Done. Roast the red peppers for the extra savory boost.
What You Need
Original recipe yields 16 servings
16 small new potatoes (1 lb.)
2/3 cup PHILADELPHIA Garden Vegetable 1/3 Less Fat than Cream Cheese
1/4 cup roasted red pepper strips
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Let's Make It
Cook potatoes in boiling water in saucepan 15 to 20 min. or until tender; drain. Cool.
Cut potatoes in half. Scoop out centers, leaving 1/8-inch-thick shells. Place potato pulp in small bowl; mash until smooth. Add reduced-fat cream cheese; mix well. Spoon into potato shells.
Top with peppers.
Prepare using PHILADELPHIA Chive & Onion 1/3 Less Fat than Cream Cheese.
Calories From Fat
% Daily Value*
Total Fat 2g
Saturated Fat 1g
Trans Fat 0g
Total Carbohydrates 6g
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.