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Healthy Living Twice-Baked Potatoes

By: KNUDSEN

"Twice-baked potatoes are always a family favorite. This version is lightened up with light sour cream and reduced-fat Cheddar cheese."

Rate/Review | Read Reviews (6)

Prep Time:
20 Min

Ready In:
1 Hr 55 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 potato halves

Ingredients

3 large baking potatoes
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 KNUDSEN Light Sour Cream
1 teaspoon GREY POUPON Dijon Mustard
1/4 teaspoon paprika

Directions

Heat oven to 400 degrees F.
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.
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.
Bake 20 minutes or until heated through.