• 4 (4 ounce) baking potatoes
  • ¼ cup PHILADELPHIA Dill Cream Cheese Product
  • ¼ cup milk
  • ¼ cup KRAFT Double Cheddar Shredded Cheese
  • 2 tablespoons OSCAR MAYER Real Bacon Bits
  • Directions

  • Step 1

    Prick potatoes in several places. Microwave on HIGH 6 to 8 minutes or until tender, turning over and rearranging after 3 minutes. Cool 5 minutes.


  • Step 2

    Cut thin slice off top of each potato. Discard tops; scoop out centres into medium bowl, leaving 1/8-inch-thick shells. Mash potato flesh. Add cream cheese product, milk, cheese and bacon; mix well. Spoon into potato shells; wrap individually in foil. Refrigerate up to 24 hours.

  • Step 3

    Heat barbecue to medium heat. Unwrap potatoes; place on barbecue grate. Grill 15 minutes or until heated through.

  • Substitute:

    Prepare using PHILADELPHIA Chive & Onion Cream Cheese Product or PHILADELPHIA Herb & Garlic Cream Cheese Product.


    Prepare as directed, omitting the refrigerating time and reducing the grilling time to 10 minutes or until potatoes are heated through.

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