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Twice Baked Potatoes (makeover)


A lower fat, lower calorie version...

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  • 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
  • Make It!


Servings 6


Step 1

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.

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