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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
1 hr 55 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 onion, 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. 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.

Kraft Kitchens Tips

Makeover - How We Did It
We trimmed 40 calories and 3 g fat per serving by using reduced fat Cheddar cheese, replacing the margarine with reduced fat sour cream and replacing the sauteed chopped onions with sliced green onions to eliminate the cooking step and add color to the twice-baked potatoes.
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.
Prepare using smoked paprika.
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