Twice-Baked Potatoes Makeover

• 3 large baking potatoes (2-1/4 lb./1 kg.)
• 1/2 cup 25%-less-sodium chicken broth
• 1 cup shredded Cracker Barrel Light Old Cheddar Cheese, divided
• 1/3 cup thin green onion slices
• 1/4 cup low fat sour cream
• 1 tsp. Dijon mustard
• 1/4 tsp. paprika

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 min.
8. or until heated through.

baking potatoes, shredded cracker barrel, thin green onion, sour cream, mustard, paprika

Taken from www.kraftrecipes.com/recipes/twice-baked-potatoes-makeover-114747.aspx (may not work)