TWICE-BAKED DIJON POTATOES

Twice-Baked Dijon Potatoes image

Baked potatoes are scooped out, mashed with onions, mustard and cheddar cheese then spooned back into their skins and baked again until golden brown.

Provided by My Food and Family

Categories Recipes

Time 2h35m

Yield 6 servings, 1 stuffed potato half each

Number Of Ingredients 6

Ingredients

3 large baking potatoes
1/3 cup finely chopped onion
2 Tbsp. margarine or butter
3 Tbsp. GREY POUPON Dijon Mustard
1 cup KRAFT Shredded Cheddar Cheese, divided
1/8 tsp. ground black pepper

Steps:

Preheat oven to 400°F. Bake potatoes 1 hour 15 minutes or until tender. Cut potatoes in half lengthwise. Scoop out inside of each potato half, leaving thin shell. Place potato flesh in medium bowl; mash with electric mixer or hand masher until smooth. Set aside.
Cook and stir onion in margarine in small skillet until tender; stir in mustard. Add to potatoes along with 1/2 cup of the cheese and the pepper. Beat with electric mixer on medium speed until well blended. Pipe or spoon potato mixture into potato shells; sprinkle with remaining 1/2 cup cheese.
Bake an additional 20 minutes or until potato filling is heated through and cheese is melted.

Nutrition Facts : Calories 220, Fat 11 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 360 mg, Carbohydrate 24 g, Fiber 3 g, Sugar 2 g, Protein 7 g