Spicy Nacho Potato Skins

• 6 baking potatoes (2 lb.) Safeway 2 pkg For $5.00 thru 02/09
• 1 Tbsp. oil
• 1/4 cup KRAFT Cheesy Jalapeno Ranch Dressing
• 1/2 tsp. roasted ground cumin
• 1/4 tsp. ground red pepper (cayenne)
• 1 cup KRAFT 2% Milk Shredded Colby & Monterey Jack Cheeses
• 1/2 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
• 1/4 cup chopped fresh cilantro

1. Heat oven to 425F.
2. Rub potatoes with oil; pierce with fork or small sharp knife.
3. Bake 40 min.
4. to 1 hour or until tender.
5. Cool 15 min.
6. Cut potatoes lengthwise into quarters; scoop out centers, leaving 1/4-inch-thick shells.
7. Discard removed centers or reserve for another use.
8. Heat broiler.
9. Brush both sides of potato pieces with dressing.
10. Sprinkle insides of shells with cumin and pepper.
11. Place potatoes, skin sides up, on rack of broiler pan sprayed with cooking spray.
12. Broil, 4 inches from heat, 3 min.
13. Turn potatoes.
14. Sprinkle with cheese; broil 2 min.
15. or until melted.
16. Mix sour cream and cilantro until blended.
17. Serve with the potatoes.

baking potatoes, oil, cheesy, ground cumin, ground red pepper, milk, s, fresh cilantro

Taken from www.kraftrecipes.com/recipes/spicy-nacho-potato-skins-187163.aspx (may not work)