Twice baked potatoes

I have been trying to post this blog for a VERY long time, and now I have a reason to get it done. I started getting the free Kraft recipe magazines in the mail, and I get soo excited everytime a new one comes in. I rush right in a start tagging all the recipes that I want to try. I know ALL of the recipes will have KRAFT ingredients in them, so its kind of a monopoly, but I dont really mind. This recipe was in my first ever magazine and is probably my most favorite because it is soo easy to make. It makes for 4 potatoes, but since it is just Matt and I, I only do 2. You can cut the ingredients in half in you need to. Try it and let me know what ya'll think of it.

Prep Time:

20 min

Total Time:

1 hr 40 min

Makes:

4 servings

What You Need!

4 baking potatoes

1/4 cup KRAFT Ranch Dressing with Bacon

1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream

2 Tbsp. chopped fresh chives

1/4 lb. (4 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes

Make It!

HEAT oven to 400°F. Prick potatoes in several places with fork. Bake 1 hour. Reduce oven temperature to 350°F.

CUT off thin slice from top of each potato. Discard tops; scoop out centers, leaving 1/8-inch-thick shells. Mash potatoes. Add dressing, sour cream and chives; mash until fluffy. Spoon into shells; top with VELVEETA. Place in shallow baking dish.

BAKE 20 minutes or until heated through.