Tuna-Stuffed Potato Roll

 5 lb. baking potato es (about 6 large),

cooked 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese,

softened 1/4 cup fresh lime juice 

1 Tbsp. chopped fresh parsley 1 Tbsp. paprika 

2 cloves garlic, fried, mashed 

1/4 tsp. black pepper 

3/4 cup KRAFT Mayo with Olive Oil

Reduced Fat Mayonnaise 

1 tsp. ancho chile pepper powder 

4 cans (5 oz. each) chunk light tuna in water, drained,

flaked 3 hard-cooked egg s, sliced, divided 

1 large avocado, thinly sliced, divided

Peel and mash potatoes. Mix next 6 ingredients with mashed potatoes until well blended; spread into 15×11-inch rectangle on large sheet of foil sprayed with cooking spray.2Spread mayo over potato mixture; sprinkle with chile powder. Top with tuna, 2-1/2 sliced eggs and 3/4 of the avocados. Roll up, starting at one long side, removing foil as potato log is rolled up.3Place, seam-side down, on platter; top with remaining eggs and avocados.

How to Fry GarlicHeat 2 Tbsp. oil in small skillet. Add peeled garlic cloves; cook 2 to 3 min. or until tender and golden brown. Remove from skillet, reserving oil in skillet; drain garlic on paper towels. Mash with fork until smooth. Use the reserved garlic-flavored oil as desired.