Stuffed Potatoes Made Over

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prep time

10 min

total time

1 hr

makes

6 servings, 2 stuffed potato halves (270 g) each

photo by:

kraft

recipe by: kraft

What You Need

6 baking potatoes (3 lb./1.4 kg)

1-1/2 cups chopped cooked fresh spinach (6 cups loosely packed raw spinach)

6 Tbsp. Kraft Calorie Wise Creamy Caesar Dressing

1 cup Kraft Double Cheddar Light Shredded Cheese

Make It

HEAT oven to 375°F.

PRICK potatoes; place on baking sheet sprayed with cooking spray. Bake 45 min. or until tender.

CUT potatoes lengthwise in half. Scoop out centres, leaving 1/4-inch-thick shells. Combine potato flesh, spinach and dressing; spoon into shells.

TOP with cheese; bake 5 min. or until melted.

kraft kitchens tips

Make it Easy

When scrubbing the potatoes, use a rough-textured bathing or exfoliating bath glove made especially for use in the kitchen. The glove cleans away dirt but is relatively gentle so won't scrub away the potato skin.

Makeover - How We Did It

We kept all the flavour of our traditional twice-baked potato recipe but saved 80 calories, 70 mg of sodium and 9 g of total fat, including 5 g of saturated fat, per serving by preparing the potatoes with Kraft Calorie Wise Creamy Caesar Dressing instead of milk, butter and bacon. In addition, we topped the potatoes with Kraft Double Cheddar Light Shredded Cheese instead of regular Cheddar.

Substitute

Prepare using 1-1/2 cups frozen chopped broccoli.