Pierce potatoes with fork. Bake 1 hour. Cool 5 min. Cut potatoes crosswise in half; scoop out centres, leaving 1/8-inch-thick shells.
Place potato flesh in large bowl. Add butter and milk; beat with mixer until well blended and fluffy. Spoon into potato shells; lightly press 1 cheese cube into filling in centre of each shell. Place in muffin pan cups.
Bake 30 min. or until heated through. Top with bacon and broccoli.
Kraft Kitchen Tips!
Trim both ends of each cooked potato before cutting in half and scooping out centres. This will help the filled potato shells stand upright in the muffin pan cups.
Fill potato shells as directed but do not bake. Refrigerate up to 24 hours. When ready to serve, bake, uncovered, at 350°F for 40 to 45 min. or until heated through. Top with bacon and broccoli.
Save 70 calories and 8 g of total fat, including 4.5 g of sat fat, per serving by omitting the butter and using Cracker Barrel Cheddar Cheese Light - Made with 2% Milk.
Calories From Fat
% Daily Value
Fat 12 g
Saturated fat 7 g
Cholesterol 30 mg
Sodium 210 mg
Carbohydrate 33 g
Fibre 4 g
Sugars 2 g
Protein 9 g
12 servings, 1/2 cup (125 mL) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.