Creamy Roasted Poblano Baked Potatoes

• 6 large baking potatoes (3 lb.)
• 1 tsp. oil
• 1 large onion, sliced lengthwise
• 6 poblano chiles, roasted, peeled, seeded and thinly sliced
• 1 cup KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA
• 1 tub (8 oz.) PHILADELPHIA Chive & Onion Cream Cheese Spread
• 2 Tbsp. milk

1. Heat oven to 400 degrees F.
2. Prick potatoes in several places with fork.
3. Bake 1 hour.
4. Meanwhile, heat oil in large skillet on medium-high heat about 15 min.
5. before potatoes are done.
6. Add onions and chiles; cook and stir 5 min.
7. or until onions are crisp-tender.
8. Add cream cheese spread and milk; cook and stir on medium-low heat 3 to 5 min.
9. or until cream cheese is completely melted and sauce is heated through, stirring frequently.
10. Heat broiler.
11. Cut potatoes lengthwise in half; place, cut sides up, in 13x9-inch pan sprayed with cooking spray.
12. Top potatoes with cream cheese mixture and shredded cheese.
13. Broil, 4 inches from heat, 4 min.
14. or until shredded cheese is melted.

baking potatoes, oil, onion, poblano chiles, mozzarella cheese, philadelphia, milk

Taken from www.kraftrecipes.com/recipes/creamy-roasted-poblano-baked-potatoes-181515.aspx (may not work)