Creamy Roasted Poblano Baked Potatoes

• 6 large baking potatoes (4-1/2 lb.)
• 1 tsp. oil
• 1 large onion, sliced lengthwise King Sooper's 1 lb For $0.99 thru 02/09
• 6 poblano chiles, roasted, peeled, seeded and thinly sliced
• 4 cloves garlic, minced
• 1 tub (10 oz.) PHILADELPHIA Original Cooking Creme
• 1 cup KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA

1. Heat oven to 400 degrees F.
2. Prick potatoes in several places with fork.
3. Bake 1 hour.
4. Heat oil in large skillet on medium-high heat about 15 min.
5. before potatoes are done.
6. Add onions, chiles and garlic; cook and stir 5 min.
7. or until onions are crisp-tender.
8. Stir in cooking creme; simmer on medium-low heat 5 min.
9. or until heated through, stirring frequently.
10. Heat broiler.
11. Split potatoes; top with cooking creme mixture and cheese.
12. Broil 4 min.
13. or until cheese is melted.

baking potatoes, oil, onion, poblano chiles, garlic, philadelphia original cooking creme, mozzarella cheese

Taken from www.kraftrecipes.com/recipes/creamy-roasted-poblano-baked-potatoes-128165.aspx (may not work)