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Cheesy Potato Cups

average rating

rate/review

prep time

15 min

total time

1 hr 45 min

makes

12 servings, 1/2 cup (125 mL) each

photo by:

kraft

recipe by: kraft

What You Need

6 large baking potatoes (4-3/4 lb./2.1 kg)

1/3 cup butter

3 Tbsp. milk

1 pkg. (200 g) Cracker Barrel Cheddar Cheese, cut into 1-inch cubes

2 Tbsp. Oscar Mayer Real Bacon Bits

12 fresh broccoli florets, blanched

Make It

HEAT oven to 350°F.

PIERCE potatoes with fork. Bake 1 hour. Cool 5 min. Cut potatoes crosswise in half; scoop out centres, 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 centre of each shell. Place in muffin pan cups.

BAKE 30 min. or until heated through. Top with bacon and broccoli.

kraft kitchens tips

Cooking Know-How

Trim both ends of each cooked potato before cutting in half and scooping out centres. This will help the filled potato shells stand upright in the muffin pan cups.

Make Ahead

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.

Healthy Living

Save 70 calories and 8 g of total fat, including 4.5 g of sat fat, per serving by omitting the butter and using Cracker Barrel Cheddar Cheese Light - Made with 2% Milk.