All Recipes

Loaded Baked Potato Skins Casserole

Prep

0-15 mins

Total

1 HR 40 MIN

Servings

18 Servings

A flavourful, comforting casserole prepared with potatoes jazzed up with ranch dressing, sour cream, shredded cheese and crisply cooked bacon. This is ...

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

  1. 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.

  2. 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.

  3. Step 3

    Mix sour cream, dry seasonings and 1/2 cup dressing until blended. Add to potato flesh; mix well.

  4. Step 4

    Spoon into 13x9-inch baking dish sprayed with cooking spray.

  5. Step 5

    Chop 6 bacon slices. Add to potato mixture along with the Velveeta and 1/2 the onions; mix lightly.

  6. 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.

  7. 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.

You May Also Like