Prick potatoes in several places with fork. Bake 1 hour or until tender. Reduce oven temperature to 350�F.
Cut thin slice off top of each potato. Discard tops; scoop out centers, leaving 1/8-inch-thick shells. Mash potatoes. Add dressing, sour cream and onions; mix well. Spoon into shells; top with 2% Milk VELVEETA. Place in shallow baking dish.
Bake 20 min. or until heated through.
Small Changes Add Up
Small ingredient substitutions, such as KRAFT Lite Ranch Dressing, BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream and 2% Milk VELVEETA, result in a savings of 50 calories and 12g fat, including 4.5g saturated fat, per serving when compared to a traditional recipe.
Serve this potato side dish with a crisp mixed green salad or hot steamed vegetables, and cooked lean meat, poultry or fish.
Idaho potatoes are russet, or baking, potatoes that are grown in Idaho. Russets have superior baking qualities because they are low in moisture and high in starch. These qualities also make russets the best choice for deep-frying, because they are less likely to splatter or absorb grease.
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 4.5g
Trans Fat 0g
Total Carbohydrates 56g
Dietary Fibers 5g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.