Twice-Baked Potatoes Makeover

By KeyIngredient

Ingredients

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

Details

Servings 6
Preparation time 20mins
Cooking time 130mins
Adapted from kraftrecipes.com

Preparation

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. Cool 10 min. Cut potatoes lengthwise in half; scoop out centers into medium bowl, leaving 1/4-inch-thick shells.

Add broth, 1/2 cup cheese, onions, sour cream and mustard to potato pulp; beat with mixer until blended. Spoon into potato shells; top with remaining cheese and paprika.

Bake 20 min. or until heated through.