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Cheesy Potato Cups

  • Prep Time: 1 Hour 15 Minutes (Total Time: 1 Hour 45 Minutes)
  • Serving Size: 12
  • 6 Large Baking Potatoes (Four & Three Fourth Pounds)
  • 1/3 cup Butter Or Margarine
  • 3 tablespoons Milk
  • 1 pkg. (8 oz.) KRAFT Cheddar Cheese, Cut Into 1 Inch Cubes
  • 2 tablespoons OSCAR MAYER Real Bacon Bits
  • 12 Broccoli Florets, Blanched, Drained
  • 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.


    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.