Twice Baked Potatoes


Twice Baked Potatoes

Serves 6

Blue – 4 points

Purple – 1 point

Green – 4 points

  • 3 baking potatoes (totaling 1 1/2 pounds)
  • 1/2 cup fat free reduced sodium chicken broth
  • 4 oz Cabot 75% reduced fat cheddar cheese (shredded)
  • 1/3 cup green onions (sliced(optional))
  • 1/3 cup light sour cream
  • 1 tsp dijon mustard
  • 1/4 tsp paprika
  1. Heat oven to 400. Pierce potatoes in several places with the tip of a sharp knife. Bake 1 1/4 hours or until tender. Immediately cut potatoes in half lengthwise, scoop out the centers leaving a 1/4 inch thick shell.
  2. Beat potato pulp, broth, 1/2 of the cheese, onions, sour cream and mustard with mixer until well blended. Spoon into shells. Top with remaining cheese and paprika.
  3. Bake at 400 for 20 minutes.
  4. ***These can be frozen! Freeze before you bake. Thaw and bake at 400 for 20 minutes or until heated through.***