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Salads & sides

Smart-Choice Twice-Baked Potatoes

photo by:kraft
These potatoes are so good, we wanted to bake them twice! Filled with ranch dressing, sour cream, onions and VELVEETA, this side dish is full of flavor.
20 min
1 hr 40 min
4 servings

What You Need

 baking potatoes (2 lb.)
cup  KRAFT Lite Ranch Dressing
cup  BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
 green onions, chopped
lb.  (4 oz.) 2% Milk VELVEETA®, cut into 1/2-inch cubes

Make It

HEAT oven to 400ºF.

PRICK potatoes in several places with fork. Bake 1 hour or until tender. Reduce oven temperature to 350°F.

CUT thin slice off top of each potato. Discard tops; scoop out centers, leaving 1/8-inch-thick shells. Mash potatoes. Add dressing, sour cream and onions; mix well. Spoon into shells; top with 2% Milk VELVEETA. Place in shallow baking dish.

BAKE 20 min. or until heated through.

Kraft Kitchens Tips

Small Changes Add Up
Small ingredient substitutions, such as KRAFT Lite Ranch Dressing, BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream and 2% Milk VELVEETA, result in a savings of 50 calories and 12g fat, including 4.5g saturated fat, per serving when compared to a traditional recipe.
Serving Suggestion
Serve this potato side dish with a crisp mixed green salad or hot steamed vegetables, and cooked lean meat, poultry or fish.
Food Facts
Idaho potatoes are russet, or baking, potatoes that are grown in Idaho. Russets have superior baking qualities because they are low in moisture and high in starch. These qualities also make russets the best choice for deep-frying, because they are less likely to splatter or absorb grease.
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