Baked Potatoes Topped with Braised Short Ribs

• 20 each baking potatoes
• 2 Trial Recipes Braised BBQ Ribs with Sauce
• 1-1/4 cups green onions, chopped
• 1 cup half-and-half
• 1 cup KRAFT CHEDASHARP Pasteurized Process American Cheese Shred
• 1 cup VELVEETA Pasteurized Process Cheese Spread - Feather Shred
• 1/4 cup butter

1. Bake potatoes.
2. Meanwhile, prepare Braised BBQ Ribs with Sauce as directed.
3. Drain ribs, reserving 1 cup of the sauce (or 1/2 cup of the sauce for trial recipe).
4. Add sauce to large saucepan.
5. Remove meat from ribs; shred the meat.
6. Add to sauce; mix lightly.
7. Keep warm.
8. Combine remaining ingredients in saucepan; cook on low heat until cheese is melted and sauce is thickened, stirring constantly.
9. Keep warm.
10. For each serving: Place 1 baked potato on serving plate; split top.
11. Spoon 1/4 cup of the meat mixture over potato.
12. Top with 1 Tbsp.
13. each of the onions and cheese sauce.

baking potatoes, with sauce, green onions, chedasharp, butter

Taken from www.kraftrecipes.com/recipes/baked-potatoes-topped-braised-short-ribs-113488.aspx (may not work)