Pierce potatoes with fork. Bake 1 hour. Cool 5 min. Cut potatoes crosswise in half; scoop out centers, leaving 1/8-inch-thick shells.
Place potato flesh in large bowl. Add butter and milk; beat with mixer until well blended and fluffy. Spoon into potato shells; lightly press 1 cheese cube into filling in center of each shell. Place in muffin pan cups.
Bake 30 min. or until heated through. Top with bacon and broccoli.
Counting calories? Save 70 calories and 7.5g of fat per serving by preparing with KRAFT 2% Milk Cheddar Cheese and omitting the butter.
Trim both ends of each cooked potato before cutting in half and scooping out centers. This will help the filled potato shells stand upright in the muffin pan cups.
Fill potato shells as directed but do not bake. Refrigerate up to 24 hours. When ready to serve, bake, uncovered, at 350°F for 40 to 45 min. or until heated through. Top with bacon and broccoli.
Calories From Fat
% Daily Value*
Total Fat 12g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrates 33g
Dietary Fiber 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.