These new potatoes deliver big flavor, thanks to the fact that they're stuffed with bacon, sweet onion and cheddar cheese.
What You Need
Original recipe yields 16 servings
16 new potatoes (2 lb.)
6 slices OSCAR MAYER Bacon
1 sweet onion, finely chopped
2 Tbsp. butter
2 Tbsp. LEA & PERRINS Worcestershire Sauce
2 plum tomatoes, chopped
1 cup KRAFT Shredded Cheddar Cheese
Add To Shopping List
Let's Make It
Cook potatoes in boiling water 15 min. or just until tender; drain. Cool slightly.
Meanwhile, cook bacon in large skillet on medium heat until crisp. Remove bacon from skillet; drain on paper towels. Discard all but 1 Tbsp. drippings from skillet. Add onions to reserved drippings; cook 3 to 5 min. or until onions are crisp-tender, stirring frequently. Remove from heat.
Heat oven to 350ºF. Cut thin slice off top of each potato; discard removed tops. Use melon baller or small spoon to scoop out centers of potatoes into medium bowl, leaving 1/4-inch-thick shells.
Add butter and Worcestershire sauce to removed potato centers; mash until potatoes are smooth and mixture is well blended. Crumble bacon. Add to mashed potato mixture along with the tomatoes, cheese and onions; mix well.
Spoon mashed potato mixture into potato shells; place, filled side up, in single layer in shallow pan sprayed with cooking spray.
Bake 10 min. or until potatoes are heated through and tops are lightly browned.
Garnish with sliced green onions before serving.
For a bolder flavor, use 3 Tbsp. Worcestershire sauce.
Prepare using KRAFT Shredded Cheddar & Monterey Jack Cheeses.
Calories From Fat
% Daily Value*
Total Fat 6g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 11g
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.