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.
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.
Mix sour cream, dry seasonings and 1/2 cup dressing until blended. Add to potato flesh; mix well.
Spoon into 13x9-inch baking dish sprayed with cooking spray.
Chop 6 bacon slices. Add to potato mixture along with the Velveeta and 1/2 the onions; mix lightly.
Cut 9 potato shells crosswise in half; place, peel sides up, over potato mixture in baking dish. Brush with remaining dressing. Discard remaining shells.
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.
Kraft Kitchen Tips!
Make it Easy
When scrubbing the potatoes, use a rough-textured exfoliating glove made especially for use in the kitchen. The glove cleans away the dirt but is gentle enough to not scrub away the potato skin, which contains valuable nutrients and fibre.
Calories From Fat
% Daily Value
Fat 10 g
Saturated fat 4 g
Cholesterol 20 mg
Sodium 340 mg
Carbohydrate 37 g
Fibre 4 g
Sugars 4 g
Protein 8 g
18 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.