Twice-Baked Potatoes

• 6 baking potatoes
• 4 oz. (1/2 of 8-oz pkg.) PHILADELPHIA Cream Cheese
• 1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
• 4 slices OSCAR MAYER Bacon, cooked, crumbled
• 2 Tbsp. chopped green onion
• 2 cups broccoli florets, cooked
• 1/2 lb. (8 oz.) VELVEETA, cut up

1. Bake potatoes at 400F for 1 hour.
2. Cut potatoes in half lengthwise; scoop out centers, leaving 1/8-inch-thick shells.
3. Mash potato centers in medium bowl.
4. Add cream cheese, sour cream, bacon and onion; beat until fluffy.
5. Spoon potato mixture evenly into shells; top with broccoli and VELVEETA.
6. Place in shallow baking dish.
7. Bake at 350F for 15 min.

baking potatoes, philadelphia cream cheese, s, bacon, green onion, broccoli florets, velveeta

Taken from www.kraftrecipes.com/recipes/twice-baked-potatoes-62614.aspx (may not work)