BRUNCH-STYLE TWICE-BAKED POTATOES FOR A CROWD

Brunch-Style Twice-Baked Potatoes for a Crowd image

Please your guests with our Brunch-Style Twice-Baked Potatoes for a Crowd. These twice-baked potatoes for a crowd have cheesy sour cream & bacon goodness.

Provided by My Food and Family

Categories Home

Time 1h50m

Yield 12 servings

Number Of Ingredients 6

Ingredients

6 baking potatoes (2 lb.)
1 can (10-3/4 oz.) reduced-fat reduced-sodium condensed cream of chicken soup
1 cup light sour cream
1-1/2 cups KRAFT 2% Milk Shredded Sharp Cheddar Cheese, divided
4 slices OSCAR MAYER Bacon, cooked, crumbled
1 green onion, chopped

Steps:

Heat oven to 400°F.
Pierce each potato in several places with fork or sharp knife. Bake 1 hour or until tender. Cool slightly.
Reduce oven temperature to 350ºF. Cut potatoes lengthwise in half; scoop out centers into medium bowl, leaving 1/8-inch-thick shells. Beat potato flesh with mixer 1 min. Add soup and sour cream; beat until fluffy. Stir in 1 cup cheese, bacon and onions.
Spoon mashed potatoes into potato shells; top with remaining cheese. Place in shallow baking dish.
Bake 15 min. or until heated through.

Nutrition Facts : Calories 150, Fat 6 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 270 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 7 g