Crispy Blue Cheese Potatoes
1 lb. red potatoes, cut into wedges
1 Tbsp. olive oil
1/8 tsp. salt
1/8 tsp. black pepper
1 pkg. (8 oz.) OSCAR MAYER Bacon, crisply cooked, crumbled
1/2 cup KRAFT Shredded Cheddar Cheese
1/4 cup ATHENOS Blue Cheese
TOSS potato wedges with olive oil. Season with salt and pepper. Place in single layer in baking dish.
BAKE at 400°F for 30 minutes or until potatoes are tender.
MIX bacon, cheddar cheese and blue cheese; sprinkle over potatoes. Bake an additional 5 minutes or until cheeses are melted.
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