Cheesy Baked Potato Skins with Herb Dip

• 4 baking potatoes, (2 lb./900 g)
• 2 Tbsp. olive oil, divided
• 1/2 cup Philadelphia Herb & Garlic Cream Cheese Product
• 3/4 cup sour cream
• 2 green onions, thinly sliced
• 1 cup Cracker Barrel Shredded Mozza-Cheddar Cheese
• 2 tsp. black pepper

1. Heat oven to 400 degrees F.
2. Prick potatoes, rub with olive oil; bake for 50 to 60 min.
3. or until potatoes are cooked through.
4. Cool slightly.
5. Remove from oven, cut in half and using a spoon carefully scoop out the insides, leaving about 1/4-inch of potato on the interior skin.
6. Reserve the scooped out potato for another use.
7. Cut each half into wedges.
8. Meanwhile mix cream cheese, sour cream and green onions.
9. Refrigerate until ready to serve with potatoes.
10. Increase oven temperature to 450 degrees F. Brush remaining oil all over potato skins.
11. Place on a baking rack in baking pan.
12. Cook 20 min.
13. on each side turning halfway through cooking.
14. Remove from oven and cool until easy to handle.
15. Arrange potato skin-side down on rack.
16. Sprinkle with cheese and black pepper.
17. Return to oven and broil 2 to 3 min.
18. or until cheese is bubbly.
19. Serve with cream cheese dip.

baking potatoes, olive oil, philadelphia, sour cream, green onions, cheddar cheese, black pepper

Taken from www.kraftrecipes.com/recipes/cheesy-baked-potato-skins-herb-dip-172193.aspx (may not work)