Cheesy Potato Skins

By gemini7366

Ingredients

• 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
• Cheese Broccoli Potato
• 2 tsp. oil
• 1 lb. boneless skinless chicken breasts, cut into bite-size pieces
• 3 cups frozen chopped broccoli, thawed, drained
• 250 g VELVEETA Process Cheese Product, cut up (about 1-1/2 cups)
• 2 Tbsp. milk
• 6 large baking potatoes (about 3 lb.), baked, split

Details

Servings 16

Preparation

Step 1

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.

Cheese Broccoli Potato
HEAT oil in large skillet on medium-high heat. Add chicken; cook 8 min. or until chicken is cooked through, stirring occasionally.

ADD broccoli; cook and stir 5 min. or until heated through.

STIR in Velveeta and milk. Reduce heat to low; cook 3 min. or until Velveeta is completely melted, stirring frequently. Spoon over the potatoes.
Kraft Kitchens Tips
Shortcut
To quick-thaw frozen broccoli, microwave for about half the cooking time specified on the package.