Twice-Baked Potatoes
4 baking potatoes
1/4 cup KRAFT Ranch Dressing with Bacon
1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
2 Tbsp. chopped fresh chives
1/4 lb. (4 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes
HEAT oven to 400°F. Prick potatoes in several places with fork. Bake 1 hour. Reduce oven temperature to 350°F.
CUT off thin slice from top of each potato. Discard tops; scoop out centers, leaving 1/8-inch-thick shells. Mash potatoes. Add dressing, sour cream and chives; mash until fluffy. Spoon into shells; top with VELVEETA. Place in shallow baking dish.
BAKE 20 minutes or until heated through.
CUT off thin slice from top of each potato. Discard tops; scoop out centers, leaving 1/8-inch-thick shells. Mash potatoes. Add dressing, sour cream and chives; mash until fluffy. Spoon into shells; top with VELVEETA. Place in shallow baking dish.
BAKE 20 minutes or until heated through.
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