Twice Baked Potatoes Makeover

By amberwherley

Ingredients

• 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

Details

Servings 6
Preparation time 20mins
Cooking time 21mins
Adapted from kraft.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. 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.