Fill crispy potato skins with a cheesy mix of red peppers, green onions and bacon. These Cheesy Potato Skins make for a classic hot appetizer!
What You Need
Original recipe yields 5 servings
5 baking potato es (2-1/2 lb.), baked, slightly cooled
2 Tbsp. butter or margarine, melted
1/4 lb. (4 oz.) VELVEETA®, cut into 1/2-inch cubes
2 Tbsp. chopped red pepper s
2 slices OSCAR MAYER Bacon, cooked, crumbled
1 Tbsp. sliced green onion s
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Let's Make It
Heat oven to 450°F.
Cut potatoes lengthwise in half; scoop out centers, leaving 1/4-inch-thick shells. (Refrigerate removed potato centers for another use.) Cut shells crosswise in half. Place, skin sides down, on baking sheet; brush with butter.
Bake 20 to 25 min. or until crisp and golden brown.
Fill shells with VELVEETA; continue baking until VELVEETA begins to melt.
Top with remaining ingredients.
Enjoy eating appetizers at a social occasion, but be mindful of portion size so you don't overdo it on calories.
How to Bake the Potatoes
Baking, or russet, potatoes are the best for baking. Scrub potatoes well, blot dry and rub the skins with a little oil and salt. Prick the skins of the potatoes with a fork so steam can escape. Stand them on ends in muffin pan cups. Bake in 425ºF oven 45 min. to 1 hour or until tender.
Green onions add a deliciously mild onion flavor to foods. To use them, trim off the roots and remove any wilted, brown or damaged tops, then slice and use as much of the white ends and green shoots as you like.
Substitute green peppers for the red peppers.
Calories From Fat
% Daily Value*
Total Fat 10g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 24g
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.