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Cheesy Potato Skins

Prep Time:

15 min

Total Time:

40 min

Makes:

What You Need

4 large baked potatoes (about 2 lb.)

1 Tbsp. butter, melted

250 g VELVEETA Process Cheese Product, cut up (about 1-1/2 cups)

2 Tbsp. chopped red peppers

2 Tbsp. OSCAR MAYER Real Bacon Bits

1 Tbsp. sliced green onions

Make It

PREHEAT oven to 450°F. Cut potatoes in half lengthwise; scoop out centres, leaving 1/4-inch-thick shells. Cut shells crosswise in half. Place, skin-sides down, on baking sheet; brush with butter.

BAKE 20 min. or until golden brown.

FILL shells evenly with Velveeta. Bake an additional 4 to 5 min. or until Velveeta begins to melt. Top with remaining ingredients.

Kraft Kitchens Tips

How To Bake Potatoes

Russet potatoes are the best for baking. Scrub potatoes well and blot dry. Prick the skin of the potatoes with a fork so steam can escape. Bake at 425ºF for 45 min. to 1 hour or until tender.

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