1 cup Cracker Barrel Shredded Light Double Cheddar Cheese
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How do I make it ?
Heat oven to 375°F.
Prick potatoes; place on baking sheet sprayed with cooking spray. Bake 45 min. or until tender.
Cut potatoes lengthwise in half. Scoop out centres, leaving 1/4-inch-thick shells. Combine potato flesh, spinach and dressing; spoon into shells.
Top with cheese; bake 5 min. or until melted.
Kraft Kitchen Tips!
Make it Easy
When scrubbing the potatoes, use a rough-textured bathing or exfoliating bath glove made especially for use in the kitchen. The glove cleans away dirt but is relatively gentle so won't scrub away the potato skin.
Makeover - How We Did It
We kept all the flavour of our traditional twice-baked potato recipe but saved 80 calories, 70 mg of sodium and 9 g of total fat, including 5 g of saturated fat, per serving by preparing the potatoes with Kraft Calorie-Wise Creamy Caesar Dressing instead of milk, butter and bacon. In addition, we topped the potatoes with Kraft Double Cheddar Light Shredded Cheese instead of regular Cheddar.
Prepare using 1-1/2 cups frozen chopped broccoli.
Calories From Fat
% Daily Value
Fat 5 g
Saturated fat 2.5 g
Cholesterol 15 mg
Sodium 290 mg
Carbohydrate 42 g
Fibre 5 g
Sugars 0 g
Protein 10 g
6 servings, 2 stuffed potato halves (270 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.