This satisfying and cheesy baked potato recipe makes the perfect dish for one when paired with salad. This recipe can be easily doubled or tripled to feed the entire family. Try this recipe as a side dish with roasted chicken, beef or pork.
What do I need ?
Original recipe yields 1 serving
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 baking potato
2 Tbsp. Cracker Barrel Shredded 4 Cheese Italiano Cheese
1 Tbsp. Philadelphia Cream Cheese Product
1 Tbsp. milk
1 Tbsp. chopped sun-dried tomatoes
1/2 Tbsp. chopped parsley
1 slice bacon, cooked, crumbled
1 cup watercress
1/4 cup halved cherry tomatoes
1 Tbsp. Kraft Roasted Red Pepper with Parmesan Dressing
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How do I make it ?
Heat oven to 400ºF.
Pierce potato in several places with fork. Bake 45 min. or until tender. Cool slightly.
Cut potato in half; scoop out centre into medium bowl, leaving 1/8-inch-thick shell. Mash scooped potato flesh with cheeses, milk, sun-dried tomatoes, parsley and bacon; mix well. Spoon into potato shells.
Bake 20 min. Serve with watercress, tomatoes and dressing.
Kraft Kitchen Tips!
The potatoes can be cooked and filled up to 2 hours in advance.
Calories From Fat
% Daily Value
Fat 13 g
Saturated fat 6 g
Cholesterol 30 mg
Sodium 560 mg
Carbohydrate 45 g
Fibre 5 g
Sugars 6 g
Protein 14 g
1 serving, 2 stuffed potato halves (248 g)
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.