Cheesy Potato Cups

Ingredients

• 4.8 lb baking potatoes 
• 12  broccoli florets fresh
• 0.3 cup butter 
• 8 oz cheddar cheese cut into 1-inch cubes kraft
• 3 Tbsp milk 
• 2 Tbsp oscar mayer real bacon bits 

Equipment

• bowl
• oven
• blender
• muffin tray

Directions

1. Heat oven to 350F.
2. Pierce potatoes with fork.
3. Bake 1 hour. Cool 5 min.
4. Cut potatoes crosswise in half; scoop out centers, leaving 1/8-inch-thick shells.
5. Place potato flesh in large bowl.
6. Add butter and milk; beat with mixer until well blended and fluffy. Spoon into potato shells; lightly press 1 cheese cube into filling in center of each shell.
7. Place in muffin pan cups.
8. Bake 30 min. or until heated through. Top with bacon and broccoli.