Ingredients
- 15 new potatoes (1-1/2 lb.);4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened;2 Tbsp. BREAKSTONE'S or KNUDSEN Sour Cream;2Tbsp. KRAFT Grated Parmesan Cheese;4slices OSCAR MAYER Bacon, cooked, crumbled;2Tbsp. chopped fresh chives
Preparation
Step 1
Make It;
COOK potatoes in boiling water in large saucepan 15 min. or until tender.
MEANWHILE, mix cream cheese, sour cream and Parmesan. Refrigerate until ready to use.
DRAIN potatoes. Cool slightly. Cut in half, then cut small piece from rounded bottom of each. Place, bottom-sides down, on platter; top with cream cheese mixture, bacon and chives.
Kraft Kitchens Tips;NoteThese potatoes are delicious served hot or cold.Special ExtraFor added flavor, prepare using 1/2 cup PHILADELPHIA Chive & Onion Cream Cheese Spread.OSCAR MAYER Bacon, cooked, crumbled2Tbsp. chopped fresh chivesMake It
COOK potatoes in boiling water in large saucepan 15 min. or until tender.
MEANWHILE, mix cream cheese, sour cream and Parmesan. Refrigerate until ready to use.
DRAIN potatoes. Cool slightly. Cut in half, then cut small piece from rounded bottom of each. Place, bottom-sides down, on platter; top with cream cheese mixture, bacon and chives.
Kraft Kitchens Tips;NoteThese potatoes are delicious served hot or cold.Special Extra;For added flavor, prepare using 1/2 cup PHILADELPHIA Chive & Onion Cream Cheese Spread.