Preheat oven to 375 degrees.
6 medium Baking Potatoes (about 2 lbs.), baked*
2 T. Oil
1/2 lb. (8 oz.) Velveeta Cheese, cut into 1/4-inch cubes
4 slices Bacon, cooked and crumbled
1/2 c. Sour Cream
1/4 c. Green Onions, sliced
Cut potatoes in half lengthwise; scoop out centers leaving 1/4-inch thick shells. Cut shells in half cross-wise. Place shells, skin-side down, on ungreased baking sheet. Brush insides of shells lightly with oil. Bake 15 minutes or until golden brown. Top evenly with velveeta and bacon. Bake an additional 4 minutes or until velveeta is melted. Top evenly with sour cream and garnish with green onions.
Makes 2 dozen.
*Potatoes can be baked and then refrigerated a day before preparing to save time. (Store, covered, in the refrigerator until ready to use. Cut in half to prepare the potato shells and continue as directed.)
From: Kraft Foods
Difficulty: Easy
No comments:
Post a Comment