1. Heat oven to 375°F.
2. Cut potatoes lengthwise in half. Scoop out centers, leaving 1/4-inch-thick shells; cut crosswise in half. Discard removed centers or reserve for another use.
3. Place shells, skin sides down, on baking sheet; brush with oil. Bake 15 min. or until golden brown.
4. Remove potato shells from oven; turn over. Fill with VELVEETA and bacon; bake 5 min. or until VELVEETA is melted.
5. Top with sour cream and onions.
- 4.5 g Fat
- 2 g Saturated Fat
- 0 g Trans Fat
- 15 mg Cholesterol
- 140 mg Sodium
- 7 g Carbohydrates
- 1 g Fibers
- 1 g Sugars
- 3 g Protein
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Nutritional Information
- 4.5 g Fat
- 2 g Saturated Fat
- 0 g Trans Fat
- 15 mg Cholesterol
- 140 mg Sodium
- 7 g Carbohydrates
- 1 g Fibers
- 1 g Sugars
- 3 g Protein
Directions
1. Heat oven to 375°F.
2. Cut potatoes lengthwise in half. Scoop out centers, leaving 1/4-inch-thick shells; cut crosswise in half. Discard removed centers or reserve for another use.
3. Place shells, skin sides down, on baking sheet; brush with oil. Bake 15 min. or until golden brown.
4. Remove potato shells from oven; turn over. Fill with VELVEETA and bacon; bake 5 min. or until VELVEETA is melted.
5. Top with sour cream and onions.