All Recipes

Loaded Baked Potato Skins Casserole

Prep

0-15 mins

Total

1 HR 40 MIN

Servings

18 Servings

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

1 pkg

(225 g) Velveeta Process Cheese Product, cut into 1/2-inch cubes

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.

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