Baked potatoes are scooped out, mashed with onions, mustard and cheddar cheese then spooned back into their skins and baked again until golden brown.
What You Need
Original recipe yields 6 servings
3 large baking potatoes
1/3 cup finely chopped onion
2 Tbsp. margarine or butter
3 Tbsp. GREY POUPON Dijon Mustard
1 cup KRAFT Shredded Cheddar Cheese, divided
1/8 tsp. ground black pepper
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Let's 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.
Prepare as directed, using GREY POUPON Country Dijon Mustard.
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 4.5g
Trans Fat 0g
Total Carbohydrates 24g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
6 servings, 1 stuffed potato half each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.