Bacon, sour cream and fresh chives are classic toppers for baked potatoes. Really, you can't lose with this recipe!
What You Need
Original recipe yields 4 servings
4 small baking potato es (1-1/4 lb.)
4 slices OSCAR MAYER Bacon, each cut into 4 pieces
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
6 fresh chives, snipped
1 Tbsp. LEA & PERRINS Worcestershire Sauce
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Let's Make It
Heat oven to 425°F.
Prick potatoes in several places with fork. Bake 40 min. or until tender.
Meanwhile, cook and stir bacon in small skillet on medium heat until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels.
Combine sour cream, chives and Worcestershire sauce.
Cut lengthwise slits in tops of potatoes; top with sour cream mixture and bacon.
Prepare using BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream.
Serve with hot steamed fresh broccoli, and a green salad tossed with your favorite KRAFT Lite Dressing.
Use Your Microwave
Prick potatoes as directed; place on microwaveable plate. Microwave on HIGH 8 to 10 min. or until tender.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 4.5g
Trans Fat 0g
Total Carbohydrates 27g
Dietary Fibers 3g
* 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.