Cheesy Potato Skins

• 4 large baked potatoes (2-1/2 lb.)
• 2 Tbsp. butter or margarine, melted
• 1/4 lb. (4 oz.) VELVEETA, cut into 1/2-inch cubes
• 2 Tbsp. chopped red peppers
• 2 slices OSCAR MAYER Bacon, cooked, crumbled Rite Aid 2 For $7.00 thru 02/06
• 1 Tbsp. sliced green onions

1. Heat oven to 450F.
2. Cut potatoes in half lengthwise; scoop out centers, leaving 1/4-inch-thick shells.
3. (Refrigerate removed potato centers for another use.)
4. Cut shells crosswise in half.
5. Place, skin-sides down, on baking sheet; brush with butter.
6. Bake 20 to 25 min.
7. or until crisp and golden brown.
8. Fill shells with VELVEETA; continue baking until VELVEETA begins to melt.
9. Top with remaining ingredients.

potatoes, butter, velveeta, red peppers, bacon, green onions

Taken from www.kraftrecipes.com/recipes/cheesy-potato-skins-51462.aspx (may not work)