Shelly's Recipe

Creamy Stuffed New Potatoes

Category: Potatoes

16 small  new potatoes (1 lb.)
2/3 cup  PHILADELPHIA Garden Vegetable 1/3 Less Fat than Cream Cheese
1/4 cup  roasted red pepper strips

COOK potatoes in boiling water in saucepan 15 to 20 min. or until tender; drain. Cool.

CUT potatoes in half. Scoop out centers, leaving 1/8-inch-thick shells. Place potato pulp in small bowl; mash until smooth. Add reduced-fat cream cheese; mix well. Spoon into potato shells. TOP with peppers.