Cheesy Potato Cups

• 6 large baking potatoes (4-3/4 lb./2.1 kg)
• 1/3 cup butter
• 3 Tbsp. milk
• 1 pkg. (200 g) Cracker Barrel Cheddar Cheese, cut into 1-inch cubes
• 2 Tbsp. Oscar Mayer Real Bacon Bits
• 12 fresh broccoli florets, blanched

1. Heat oven to 350F.
2. Pierce potatoes with fork.
3. Bake 1 hour.
4. Cool 5 min.
5. Cut potatoes crosswise in half; scoop out centres, leaving 1/8-inch-thick shells.
6. Place potato flesh in large bowl.
7. Add butter and milk; beat with mixer until well blended and fluffy.
8. Spoon into potato shells; lightly press 1 cheese cube into filling in centre of each shell.
9. Place in muffin pan cups.
10. Bake 30 min.
11. or until heated through.
12. Top with bacon and broccoli.

baking potatoes, butter, milk, cheddar cheese, oscar mayer, broccoli florets

Taken from www.kraftrecipes.com/recipes/cheesy-potato-cups-89912.aspx (may not work)