Solo dining just got more extravagant! This loaded twice-baked potato is cheesy, bacon-y perfection.
What You Need
Original recipe yields 1 serving
1 baking potato
2 Tbsp. KRAFT Shredded Italian* Five Cheese Blend
1 Tbsp. PHILADELPHIA Cream Cheese Spread
1 Tbsp. chopped sun-dried tomatoes
1 Tbsp. milk
1-1/2 tsp. chopped fresh parsley
1 slice OSCAR MAYER Bacon, cooked, crumbled
1 cup watercress
1/4 cup halved cherry tomatoes
1 Tbsp. KRAFT Italian Roasted Red Pepper Dressing
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* Made with quality cheeses crafted in the USA.
Let's Make It
Heat oven to 400ºF.
Pierce potato in several places with fork. Bake 45 min. or until tender. Cool slightly.
Cut potato lengthwise in half; scoop out centers into medium bowl, leaving 1/8-inch-thick shells. Mash potatoes lightly. Add next 6 ingredients; mix well. Spoon into potato shells.
Bake 20 min. Meanwhile, toss watercress with tomatoes and dressing.
Serve potatoes with watercress salad.
The potatoes shells can be filled ahead of time. Refrigerate up to 2 hours before baking as directed.
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 45g
Dietary Fibers 6g
* 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.