Twice Baked Potatoes Makeover


  • 3 large baking potatoes (2 1/4 lb)
  • 1/2 cup fat-free reduced-sodium chicken broth
  • 1 cup KRAFT 2% Milk Shredded Sharp Cheddar Cheese, divided
  • 1/3 cup thin green onion slices
  • 1/4 cup BREAKSTONE’S Reduced Fat or KNUDSEN Light Sour Cream
  • 1 tsp GREY POUPON Dijon Mustard
  • 1/4 tsp paprika


  1. Heat oven to 400 degrees.
  2. Pierce potatoes in several places with tip of sharp knife and bake 1 to 1 1/4 hours or until tender.
  3. Immediately cut potatoes lengthwise in half and scoop out centers, leaving 1/4 inch thick shells.
  4. Beat potato pulp, broth, 1/2 cup cheese, onions, sour cream and mustard with mixer until well blended.
  5. Spoon into shells and top with remaining cheese and paprika.
  6. Bake 20 minutes or until heated through.

Courtesy of KRAFT Foods


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