Baked Potatoes with Chipotle

• 1/2 cup KRAFT Light Mayo Reduced Fat Mayonnaise
• 1/2 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
• 1/4 cup KRAFT Grated Parmesan Cheese
• 2 Tbsp. chopped canned chipotle peppers in adobo sauce
• 1-1/2 lb. red potatoes (about 5), peeled, thinly sliced
• 1/2 lb. Mexican chorizo, cooked, drained
• 1 cup KRAFT Shredded Queso Quesadilla Cheese with a TOUCH OF PHILADELPHIA

1. Heat oven to 400F.
2. Mix first 4 ingredients until blended.
3. Place half the potatoes in 2-qt.
4. casserole sprayed with cooking spray; top with half each of the mayo mixture and chorizo.
5. Repeat layers; cover.
6. Bake 1 hour or until potatoes are tender.
7. Sprinkle with shredded cheese; bake, uncovered, 5 min.
8. or until melted.

mayonnaise, s, parmesan cheese, peppers, red potatoes, chorizo, quesadilla cheese

Taken from www.kraftrecipes.com/recipes/baked-potatoes-chipotle-129857.aspx (may not work)