Heat skillet on medium-high heat. Add onions; cook 5 to 7 min. or until crisp-tender, stirring frequently. Add cream cheese, broth and mustard; mix well. Remove from heat. Add potatoes; toss to coat. Spoon into 13x9-inch baking dish sprayed with cooking spray.
Mix remaining ingredients; sprinkle over potato mixture.
Bake 50 min. to 1 hour or until potatoes are tender. Let stand 5 min. before serving.
For added color and flavor, substitute a sweet potato for 1 of the red potatoes.
Assemble recipe as directed. Refrigerate until ready to serve. Bake, uncovered, 1 hour or until potatoes are tender.
For a lower-fat version, prepare using PHILADELPHIA Neufchatel Cheese, KRAFT Reduced Fat Parmesan Style Grated Topping and reduced-fat round buttery crackers.
Calories From Fat
% Daily Value*
Total Fat 7g
Saturated Fat 4g
Trans Fat 0g
Total Carbohydrates 13g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 16 servings, 1/2 cup 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.