LOADED POTATO SKIN CASSEROLE

Loaded Potato Skin Casserole image

Dig into this Loaded Potato Skin Casserole, a hearty dish that the whole family will love. With baked potato skins, sour cream, ranch dressing, bacon, VELVEETA® and more, you'll want to savor every bite of this Loaded Potato Skin Casserole!

Provided by My Food and Family

Categories Holiday & Special Occasion Recipes

Time 1h5m

Yield 18 servings, 1/2 cup each

Number Of Ingredients 8

Ingredients

5 large baking potatoes (3-1/2 lb.)
1 container (8 oz.) BREAKSTONE'S or KNUDSEN Sour Cream
2 tsp. each cracked black pepper and garlic powder
1/2 cup plus 2 Tbsp. KRAFT Classic Ranch Dressing, divided
8 slices OSCAR MAYER Bacon, cooked, divided
1/2 lb. (8 oz.) VELVEETA, cut into 1/2-inch cubes
2 green onions, sliced, divided
1 cup KRAFT Finely Shredded Sharp Cheddar Cheese

Steps:

Pierce potatoes in several places with fork. Microwave on HIGH 16 to 18 min. or until potatoes are tender, turning and rotating potatoes every 6 min. Cool slightly.
Heat oven to 375ºF. Cut potatoes lengthwise in half; scoop out flesh into large bowl, leaving 1/4-inch-thick shell in each potato half.
Mix sour cream, dry seasonings and 1/2 cup dressing until blended. Add to potato flesh; mix well.
Spoon into 13x9-inch baking dish sprayed with cooking spray.
Crumble 6 bacon slices. Add to potato mixture along with the VELVEETA and 1/2 the onions; mix lightly.
Cut 9 potato shells crosswise in half; place, peel sides up, over potato mixture in baking dish. Discard remaining shells. Brush potato peels with remaining dressing.
Bake 20 min. Sprinkle potato shells with cheddar; bake 5 min. or until melted. Crumble remaining bacon slices; sprinkle over casserole along with the remaining onions.

Nutrition Facts : Calories 190, Fat 12 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 380 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 8 g