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Ingredients
- 4 baking potatoes (2-1/2 lb.)
- 1/2 cup milk
- 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
- 4 slices OSCAR MAYER Bacon, crisply cooked, crumbled
Details
Servings 4
Preparation
Step 1
HEAT oven to 400°F. Prick potatoes in several places with fork. Bake 1 hour. Reduce oven temperature to 350°F.
CUT thin slice from top of each potato. Discard tops; scoop out centers into medium bowl, leaving 1/8-inch-thick shells. Beat potatoes with mixer 1 min. Add milk and cream cheese; beat until fluffy. Spoon into shells; top with bacon. Place in shallow baking dish.
BAKE 20 min. or until heated through.
Variations:
Twice-Baked Potatoes with Cheddar and Broccoli-Substitute 1 cup each KRAFT Shredded Cheddar Cheese and small broccoli florets for the cream cheese and bacon.
Twice-Baked Potatoes with Sour Cream and Onion-Substitute 1/2 cup Sour Cream and 4 sliced green onions for the cream cheese and bacon.
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