Twice-Baked Potatoes Makeover

Ingredients

• 2.3 lb baking potatoes 
• 0.3 cup knudsen cream light sour
• 1 tsp grey poupon dijon mustard 
• 0.5 cup chicken broth fat-free reduced-sodium
• 3  green onions thinly sliced
• 0.3 tsp paprika 
• 1 cup milk sharp cheddar cheese shredded 2% divided kraft

Equipment

• bowl
• oven
• knife
• blender

Directions

1. Heat oven to 400F.
2. Pierce potatoes in several places with tip of sharp knife.
3. Bake 1 to 1-1/4 hours or until tender. Cool 10 min.
4. Cut potatoes lengthwise in half; scoop out centers into medium bowl, leaving 1/4-inch-thick shells.
5. 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.
6. Bake 20 min. or until heated through.