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Salads & sides

Twice-Baked Potatoes Makeover

Twice-Baked Potatoes Makeover recipe
photo by:kraft
Twice-Baked Potatoes get a Healthy Living makeover—yet still keep their delicious flavor and texture with reduced fat sour cream and Dijon mustard.
20 min
2 hr 5 min
6 servings
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What You Need

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

Make It

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.

Kraft Kitchens Tips

Makeover - How We Did It
We trimmed 40 calories and 3g of fat per serving by preparing this delicious recipe with reduced fat cheddar cheese, substituting reduced fat sour cream for the margarine, and replacing the sautéed chopped onions with sliced green onions to both eliminate the cooking step and add color to the twice-baked potatoes.
The potatoes can be "baked" in the microwave instead of the oven. Pierce potatoes as directed, then microwave on HIGH 12 to 14 min. or until tender, turning after 6 min. Let stand 5 min. Stuff potato shells, then bake in conventional oven as directed.
Special Extra
Prepare using smoked paprika.
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