Cheesy Potato Cups

INGREDIENTS :

6 large baking potatoes (4-3/4 lb.)

1/3 cup butter or margarine

3 Tbsp. milk

1 pkg. (8 oz.) KRAFT Cheddar Cheese, cut into 1-inch cubes

2 Tbsp. OSCAR MAYER Real Bacon Bits

12 broccoli florets, blanched, drained

COOKING DIRECTIONS :

PREHEAT oven to 350°F. Pierce potatoes with fork. Bake 1 hour. Let stand 5 min. Cut potatoes in half crosswise; scoop out centers, leaving 1/8-inch-thick shells.

PLACE potatoes in large bowl. Add butter and milk; beat with electric mixer on medium speed until fluffy. (If potatoes are dry, beat in small amount of additional milk.) Spoon evenly into shells; lightly press 1 cheese cube in center of each potato. Place potatoes in muffin pan.

BAKE 30 min. or until heated through. Sprinkle each with 1/2 tsp. bacon bits. Top with broccoli.

MORE :

Healthy Living

Counting calories? Save 70 calories and 7.5g of fat per serving by using KRAFT 2% Milk Reduced Fat Cheddar Cheese and omitting the butter.

Cooking Know-How

Trim both ends of each potato to help potatoes sit upright in muffin pan.

Make Ahead

Potatoes can be prepared a day ahead. Prepare recipe as directed. After placing potatoes in muffin pan, cover and refrigerate. When ready to serve, bake at 350°F for 40 to 45 min. or until heated through. Continue as directed.

NUTRITION INFO :

Calories

270

Total fat

12 g

Saturated fat

7 g

Cholesterol

35 mg

Sodium

270 mg

Carbohydrate

33 g

Dietary fiber

4 g

Sugars

3 g

Protein

8 g

Vitamin A

15 %DV

Vitamin C

35 %DV

Calcium

15 %DV

Iron

10 %DV