Twice-Baked Potatoes get a Healthy Living makeover—yet still keep their delicious flavor and texture with reduced fat sour cream and Dijon mustard.
What You Need
Original recipe yields 6 servings
3 large baking potato es (2-1/4 lb.)
1/2 cup fat-free reduced-sodium chicken broth
1 cup KRAFT 2% Milk Shredded Sharp Cheddar Cheese, divided
3 green onion s, thinly sliced
1/4 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
1 tsp. GREY POUPON Dijon Mustard
1/4 tsp. paprika
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Let's 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. Cool 10 min. Cut potatoes lengthwise in half; scoop out centers into medium bowl, leaving 1/4-inch-thick shells.
Add broth, 1/2 cup cheese, onions, sour cream and mustard to potato pulp; beat with mixer until blended. Spoon into potato shells; top with remaining cheese and paprika.
Bake 20 min. or until heated through.
Makeover - How We Did It
We trimmed 40 calories and 3g of fat per serving by preparing this delicious recipe with reduced fat cheddar cheese, substituting reduced fat sour cream for the margarine, and replacing the sautéed chopped onions with sliced green onions to both eliminate the cooking step and add color to the twice-baked potatoes.
The 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.
Calories From Fat
% Daily Value*
Total Fat 5g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 33g
Dietary Fibers 4g
* 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.