Double your pleasure with our Twice Baked Potato. Sour cream, cream cheese spread and Cheddar give this twice-baked potato its creamy, cheesy goodness.
What You Need
Original recipe yields 2 servings
1 large baking potato (about 8 oz.)
2 Tbsp. BREAKSTONE'S or KNUDSEN Sour Cream
2 Tbsp. PHILADELPHIA Chive & Onion Cream Cheese Spread
1/4 cup KRAFT Shredded Sharp Cheddar Cheese, divided
Add To Shopping List
Let's Make It
Heat oven to 400°F.
Bake potato 1 hour. Reduce oven temperature to 350°F.
Cut potato in half lengthwise; scoop out potato, leaving thin shell. Mash potato with sour cream, cream cheese spread and 2 Tbsp. cheddar. Spoon mixture into shells; sprinkle with remaining cheddar. Place in shallow baking dish.
Bake 15 to 20 min. or until cheese is melted.
Serve this stuffed potato with a bowl of broth-based vegetable soup and some sliced fruit for an easy, weekday meal.
For an extra special treat, add 1 crumbled slice cooked OSCAR MAYER Bacon to potato mixture before stuffing.
Potato can be baked, mashed and stuffed ahead. Cover and refrigerate up to 1 day ahead. When ready to serve, bake at 350°F for 20 min. or until potatoes are heated through.
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrates 22g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
2 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.