Cheesy Baked Potato Skins & Onion Dip

• 4 baking potatoes (2 lb.)
• 2 Tbsp. olive oil, divided
• 1/2 cup PHILADELPHIA Chive & Onion Cream Cheese Spread
• 3/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
• 2 green onions, thinly sliced
• 1 cup KRAFT Shredded Colby & Monterey Jack Cheeses
• 1/2 tsp. black pepper

1. Heat oven to 425 degrees F.
2. Brush potatoes with 1 Tbsp.
3. oil.
4. Prick potatoes with fork.
5. Bake 50 to 60 min.
6. or until potatoes are tender.
7. Cool slightly.
8. Meanwhile, mix cream cheese spread, sour cream and onions; refrigerate until ready to serve.
9. Increase oven temperature to 450 degrees F. Cut potatoes in half lengthwise; scoop out centers, leaving 1/4-inch-thick shells.
10. (Refrigerate removed potato centers for another use.)
11. Cut each shell lengthwise into 4 wedges.
12. Place potato wedges in foil-covered shallow baking pan; brush with remaining oil.
13. Bake 40 min., stirring halfway through baking.
14. Cool slightly.
15. Heat broiler.
16. Arrange potato wedges, skin sides down, on broiler pan.
17. Sprinkle with shredded cheese and pepper.
18. Broil, 4 inches from heat, 2 to 3 min.
19. or until cheese is melted.
20. Serve with cream cheese mixture.

baking potatoes, olive oil, philadelphia chive , s, green onions, cheeses, black pepper

Taken from www.kraftrecipes.com/recipes/cheesy-baked-potato-skins-onion-dip-184808.aspx (may not work)