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Twice-Baked Potatoes Makeover

  • 6servings
  • 115minutes
  • 210calories

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Source: www.kraftrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB2, B3, B9, B12, C, E, P
MineralsChromium, Silicon, Calcium, Potassium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3 large baking potato es (2-1/4 lb.)

  2. 1/2 cup fat-free reduced-sodium chicken broth

  3. 1 cup KRAFT 2% Milk Shredded Sharp Cheddar Cheese , divided

  4. 3 green onion , thinly sliced

  5. 1/4 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream

  6. 1 tsp. GREY POUPON Dijon Mustard

  7. 1/4 tsp. paprika

Instructions Jump to Ingredients ↑

  1. HEAT oven to 400ºF.

  2. PIERCE potatoes in several places with tip of sharp knife. Bake 1 to 1-1/4 hours or until tender. Immediately cut potatoes lengthwise in half; scoop out centers, leaving 1/4-inch-thick shells.

  3. BEAT potato pulp, broth, 1/2 cup cheese, onions, sour cream and mustard with mixer until well blended. Spoon into shells; top with remaining cheese and paprika.

  4. BAKE 20 min. or until heated through.

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