1. Heat oven to 375°F.

2. Cut potatoes lengthwise in half. Scoop out centers, leaving 1/4-inch-thick shells; cut crosswise in half. Discard removed centers or reserve for another use.

3. Place shells, skin sides down, on baking sheet; brush with oil. Bake 15 min. or until golden brown.

4. Remove potato shells from oven; turn over. Fill with VELVEETA and bacon; bake 5 min. or until VELVEETA is melted.

5. Top with sour cream and onions.

• 4.5 g Fat
• 2 g Saturated Fat
• 0 g Trans Fat
• 15 mg Cholesterol
• 140 mg Sodium
• 7 g Carbohydrates
• 1 g Fibers
• 1 g Sugars
• 3 g Protein