Twice Baked Potatoes

Twice Baked Potatoes

Serves 6, 3 FSP per serving

• 3 baking potatoes, totaling 1 pound
• 1/2 cup fat free, reduced sodium chicken broth
• 4 oz Cabot 75% reduced fat cheddar cheese (shredded)
• 1/3 cup green onions (sliced)
• 1/4 cup fat free 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.***