- 3 large baking potatoes
- 1 Cup 2% Milk Shredded Sharp Cheddar Cheese, divided
- 1/3 Cup thin green onion slices
- 1/4 Cup Light Sour Cream
- 1/4 Teaspoon paprika
- 1 Teaspoon Dijon Mustard
- 1/2 Cup fat-free reduced-sodium chicken broth
Heat oven to 400 degrees F.
Pierce potatoes in several places with tip of sharp knife. Bake 1 to 1-1/4 hours or until tender. Immediately cut potatoes lengthwise in half; scoop out centers, leaving 1/4-inch-thick shells.
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.
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