Ingredients:

• 10 medium white, table or Green Giant potatoes, peeled, cubed
• 1/2 cup PHILADELPHIA Cream
• Cheese Spread (1/2 of 8-oz. tub)
• 1 cup BREAKSTONE'S Reduced Fat or plain yogurt
• 2 tsp. onion powder
• salt and black pepper
• 2 Tbsp. cooked and crumbled OSCAR MAYER Bacon
• 1 small onion, finely chopped

Directions:

Place potatoes in a large saucepan; cover with water and bring to a boil on medium-high heat. Reduce heat to medium and cook 10 to 15 min. or until potatoes are tender; drain.

Add cream cheese spread and onion powder; beat with an electric hand mixer until creamy. Season with salt and pepper to taste. Spoon into a lightly greased 2-quart casserole dish; cover with plastic wrap. Refrigerate until ready to use.

Remove potatoes from refrigerator about 30 min. before baking. Remove plastic wrap. Bake at 350ûF for 1 hour or until heated through. Sprinkle with bacon and onion.