Try some magnificent Twice-Baked Potatoes with Bacon. These Twice-Baked Potatoes with Bacon feature milk and cream cheese for extra deliciousness.
What You Need
Original recipe yields 4 servings
4 baking potatoes (2 lb.)
1/2 cup milk
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
4 slices OSCAR MAYER Bacon, cooked, crumbled
Add To Shopping List
Let's Make It
Heat oven to 400°F.
Prick potatoes in several places with fork. Bake 1 hour. Reduce oven temperature to 350°F.
Cut thin slice from top of each potato. Discard tops; scoop out centers into medium bowl, leaving 1/8-inch-thick shells. Beat potato flesh with mixer 1 min. Add milk and cream cheese; beat until fluffy. Spoon into potato shells; top with bacon. Place in shallow baking dish.
Bake 20 min. or until heated through.
Serve these delicious potatoes with steamed fresh green beans, and your favorite cooked lean meat, fish or poultry.
Twice-Baked Potatoes with Cheddar and Broccoli
Substitute 1 cup each KRAFT Shredded Cheddar Cheese and small broccoli florets for the cream cheese and bacon.
Twice-Baked Potatoes with Sour Cream and Onion
Substitute 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream and 4 sliced green onions for the cream cheese and bacon.
Twice-Baked Potatoes with VELVEETA® and Red Pepper
Substitute 1/4 lb. (4 oz.) cubed VELVEETA and 1/2 cup chopped red peppers for the cream cheese and bacon.
Calories From Fat
% Daily Value*
Total Fat 13g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrates 41g
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.