TWICE-BAKED POTATOES

YOU’LL NEED:

3 Large baking potatoes
1/2 C. fat-free reduced-sodium chicken broth
1 C. 2% Milk Shredded Sharp Cheddar Cheese, divided
1/3 C. thin green onion slices
1/4 C. Light Sour Cream
1 Tsp. Dijon Mustard
1/4 Tsp. paprik

HOW TO MAKE:

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

Makes 6 Servings
Per Serving: 88 Calories; 1g Fat; 2.5g Protein; 17.3g Carbs; 2.3g Fiber; 2 SmartPoints

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