Ingredients

• 4 (4 ounce) baking potatoes
• 1/4 cup PHILADELPHIA Dill Cream Cheese Product
• 1/4 cup milk
• 1/4 cup KRAFT Double Cheddar Shredded Cheese
• 2 tablespoons OSCAR MAYER Real Bacon Bits

Instructions

1. Prick potatoes in several places. Microwave on HIGH 6 to 8 minutes or until tender, turning over and rearranging after 3 minutes. Cool 5 minutes.
2. Cut thin slice off top of each potato. Discard tops; scoop out centres into medium bowl, leaving 1/8-inch-thick shells. Mash potato flesh. Add cream cheese product, milk, cheese and bacon; mix well. Spoon into potato shells; wrap individually in foil. Refrigerate up to 24 hours.
3. Heat barbecue to medium heat. Unwrap potatoes; place on barbecue grate. Grill 15 minutes or until heated through.