Vegas Sweet Potatoes with Brisket Chili & Cheese

• 12 each sweet potatoes (8 oz.), washed, pierced with a fork
• 1-1/2 qt. Vegas Brisket Chili, unheated
• 1-1/2 qt. KRAFT CHEDASHARP Pasteurized Process American Cheese Shred
• 1/4 cup fresh chives, finely chopped
• 1-1/2 tsp. smoked paprika

1. Wrap each potato in heavy-duty foil.
2. Bake in 375 degrees F standard oven 1 hour to 1 hour 15 min.
3. or until tender.
4. Cool slightly.
5. Remove foil; cut potatoes lengthwise in half; scoop out 1/4 cup from centers.
6. Discard removed potato flesh or reserve for another use.
7. For each serving: Spoon 1/4 cup Vegas Brisket Chili into potato shell; carefully wrap in foil.
8. Bake 20 to 25 min.
9. or until heated through.
10. Unwrap potato half; top with 1/4 cup cheese 1/2 tsp.
11. chives and a pinch of paprika.

sweet potatoes, brisket chili, chedasharp, fresh chives, paprika

Taken from www.kraftrecipes.com/recipes/vegas-sweet-potatoes-brisket-chili-cheese-144577.aspx (may not work)