Twice-Baked Potatoes

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Twice Baked Potatoes

Twice-Baked Potatoes

Makes 6 Servings

Twice Baked Potatoes


  • 3 large baking potatoes
  • 1/2 cup fat-free reduced-sodium chicken broth
  • 1 cup 2% Milk Shredded Sharp Cheddar Cheese, divided
  • 1/3 cup thin green onion slices
  • 1/4 cup Light Sour Cream
  • 1 teaspoon Dijon Mustard
  • 1/4 teaspoon paprika


  1. Heat oven to 400 degrees F.
    Pierce potatoes in several places with tip of sharp knife.
  2. Bake 1 to 1-1/4 hours or until tender.
  3. Immediately cut potatoes lengthwise in half; scoop out centers, leaving 1/4-inch-thick shells.
  4. Beat potato pulp, broth, 1/2 cup cheese, onions, sour cream and mustard with mixer until well blended. Spoon into shells; top with remaining cheese and paprika.
  5. Bake 20 minutes or until heated through.

2 smartpoints, 2 pointsplus
Per Serving: 88 Calories; 1g Fat; 2.5g Protein; 17.3g Carbs; 2.3g Fiber