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Cheesy Potato Cups

Prep Time:
1 hr 15 min

Total Time:
1 hr 45 min

Makes:
12

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

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 broccoli florets, blanched, drained

PREHEAT oven to 350°F. Pierce potatoes with fork. Bake 1 hour. Let stand 5 min. Cut potatoes in half crosswise; scoop out centres, leaving 1/8-inch-thick shells.

PLACE potatoed in large bowl. Add butter and milk; beat with electric mixer on medium speed until fluffy. (If potatoes are dry, beat in small amount of additional milk). Spoon evenly into shells; lightly press 1 cheese cube in centre of each potato. Place potatoes in muffin pan.

BAKE 30 min. or until heated through. Sprinkle each with 1/2 tsp. bacon bits. Top with broccoli.

Kraft Kitchens Tips

Healthy Living

Save 60 calories and 6.5 g fat, including 4.5 g sat fat, by omitting butter and using Cracker Barrel Cheddar Cheese Light - Made with 2% Milk.

K:46893v2ec:89912

(21)

Rated

by court7889 on 5/25/2008
" This recipe is a big hit for my big family. I even got Larissa to eat potatoes! "

See All Ratings and Comments

Serving Size = 1/2 cup (250 mL)

Nutritional Information

Calories

250

Total fat

11 g

Saturated fat

7 g

Cholesterol

35 mg

Sodium

214 mg

Carbohydrate

31 g

Dietary fibre

3 g

Sugars

2 g

Protein

8 g

Vitamin A

15 %DV

Vitamin C

40 %DV

Calcium

15 %DV

Iron

15 %DV