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Twice-Baked Potatoes Makeover

Prep Time:

20 min

Total Time:

1 hr 55 min

Makes:

6 servings, 1 stuffed potato half (182 g) each

What You Need!

3 large baking potatoes (2-1/4 lb./1 kg.)

1/2 cup 25%-less-sodium chicken broth

1 cup shredded CRACKER BARREL Old Cheddar Cheese Light - Made with 2% Milk, divided

1/3 cup thin green onion slices

1/4 cup low-fat sour cream

1 tsp. Dijon mustard

1/4 tsp. paprika

Make It!

HEAT oven to 400ºF.

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 min. or until heated through.

Kraft Kitchens Tips

Shortcut

Potatoes can be "baked" in the microwave instead of the oven. Pierce potatoes as directed, then microwave on HIGH 12 to 14 min. or until tender, turning after 6 min. Let stand 5 min. Stuff potato shells, then bake in conventional oven as directed.

Substitute

Prepare using smoked paprika.

Makeover - How We Did It

We've taken a favourite baked potato recipe and made it over. We substituted shredded Cracker Barrel Old Cheddar Cheese Light - Made with 2% Milk for the Velveeta Process Cheese Product and fat-free sour cream for the regular sour cream. This saves 50 calories and 3.5 grams of total fat, including 2 grams of saturated fat, per serving.

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