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Twice-Baked Dijon Potatoes

Twice-Baked Dijon Potatoes recipe
photo by:kraft
Baked potatoes are scooped out, mashed with onions, mustard and cheddar cheese then spooned back into their skins and baked again until golden brown.
20 min
2 hr 35 min
6 servings, 1 stuffed potato half each
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What You Need

large  baking potatoes
cup  finely chopped onion
Tbsp.  margarine or butter
Tbsp.  GREY POUPON Dijon Mustard
cup  KRAFT Shredded Cheddar Cheese, divided
tsp.  ground black pepper

Make It

PREHEAT oven to 400°F. Bake potatoes 1 hour 15 minutes or until tender. Cut potatoes in half lengthwise. Scoop out inside of each potato half, leaving thin shell. Place potato flesh in medium bowl; mash with electric mixer or hand masher until smooth. Set aside.

COOK and stir onion in margarine in small skillet until tender; stir in mustard. Add to potatoes along with 1/2 cup of the cheese and the pepper. Beat with electric mixer on medium speed until well blended. Pipe or spoon potato mixture into potato shells; sprinkle with remaining 1/2 cup cheese.

BAKE an additional 20 minutes or until potato filling is heated through and cheese is melted.

Kraft Kitchens Tips

Prepare as directed, using GREY POUPON Country Dijon Mustard.
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