Prep
0-15 mins
Cook
1 HR 30 MIN
Calories
260
Ingredients
5
large baking potatoes (3-1/2 lb./1.6 kg)
1 cup
sour cream
2 tsp
cracked black pepper and garlic powder
1/2 cup
plus 2 Tbsp. Kraft Rancher's Choice Dressing, divided
8 slices
fully cooked bacon, divided
2
green onions, sliced, divided
1 cup
shredded cheddar cheese
Instructions
Step 1
Pierce potatoes in several places with fork. Microwave on HIGH 16 to 18 min. or until potatoes are tender, turning and rotating potatoes every 6 min. Cool slightly.
Step 2
Heat oven to 375ºF. Cut potatoes lengthwise in half; scoop out flesh into large bowl, leaving 1/4-inch-thick shell in each potato half.
Step 3
Mix sour cream, dry seasonings and 1/2 cup dressing until blended. Add to potato flesh; mix well.
Step 4
Spoon into 13x9-inch baking dish sprayed with cooking spray.
Step 5
Chop 6 bacon slices. Add to potato mixture along with the Velveeta and 1/2 the onions; mix lightly.
Step 6
Cut 9 potato shells crosswise in half; place, peel sides up, over potato mixture in baking dish. Brush with remaining dressing. Discard remaining shells.
Step 7
Bake 20 min. Sprinkle potato shells with cheddar; bake 5 min. or until melted. Chop remaining bacon slices; sprinkle over casserole along with the remaining onions.