•1-1/2 lbs. red potatoes (about 15 small)
•1 cup shredded cheddar cheese (about 4 oz.)
•1/2 cup Hellmann’s® or Best Foods® Real Mayonnaise
•1/2 cup sliced green onions
•2 Tbsp. chopped fresh basil leaves (optional)
•10 slices bacon, crisp-cooked and crumbled
1. Preheat oven to 400°. On large baking sheet, arrange potatoes and bake 35 minutes or until tender. Let cool to handle.
2. Cut each potato in half, then cut thin slice from bottom of each potato. With small melon baller or spoon, scoop pulp from potatoes leaving 1/4-inch shell. Set aside shells and reserve pulp.
3. In medium bowl, lightly mash reserved pulp. Stir in remaining ingredients. Spoon or pipe potato filling into potato shells.
4. Arrange filled shells on baking sheet and broil 3 minutes or until golden and heated through.