4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1/4 cup milk
1/2 cup KRAFT Shredded Cheddar & Monterey Jack Cheeses
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Let's Make It
Cook and stir bacon in large skillet on medium heat until crisp. Remove bacon from skillet with slotted spoon; drain, reserving 1 Tbsp. drippings in skillet. Drain bacon on paper towels. Add onions to drippings in skillet; cook 3 min. or until onions are softened, stirring frequently.
Add potatoes and water; stir. Bring to boil; cover. Simmer on medium-low heat 12 to 15 min. or until potatoes are tender. Remove from skillet; drain.
Cook cream cheese and milk in same skillet on low heat 3 to 5 min. or until cream cheese is completely melted and mixture is well blended, stirring frequently. Gently stir in potatoes and half the bacon. Sprinkle with cheese and remaining bacon.
For a saucier potato dish, increase milk to 1/2 cup.
Yukon Gold potatoes have thinner skins than other potato varieties. It's your choice to peel or not peel before using. Be sure to scrub potatoes before use, especially if keeping the skins on.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 4.5g
Trans Fat 0g
Total Carbohydrates 17g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
10 servings, 1/2 cup each
* 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.