| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Not, Sent |
4 |
Servings |
INGREDIENTS
| 4 |
|
Bacon slices |
|
|
Cooking spray |
| 3 |
|
Cloves garlic; minced |
| 4 |
md |
Baking potatoes |
| 1 |
c |
Low-fat sour cream |
| 1/2 |
c |
Reduced fat extra-sharp cheddar cheese; shredded |
| 1/3 |
c |
Minced green onion; divided |
| 1/4 |
c |
1% milk |
| 1/4 |
ts |
Salt |
|
|
Freshly ground black pepper |
INSTRUCTIONS
Preheat oven to 400°. Cook bacon in a medium nonstick skillet over medium
heat until crisp. Remove from skillet; crumble and set aside. Wipe skillet
clean with paper towels.
Place skillet coated with cooking spray over medium heat until hot. Add
garlic; saute 1 minute. Set aside.
Bake potatoes at 400° for 1 hour or until done; cool slightly. Cut a
lengthwise slit across top of potatoes; carefully scoop pulp into a bowl,
leaving shells intact. Add half of crumbled bacon, garlic, sour cream, 1/4
cup cheese, 3 tbsp onions, milk and salt to pulp; mash.
Increase oven temperature to 450°. Stuff shells with potato mixture; top
with half of crumbled bacon, 1/4 cup cheese, and remaining onions. Place
the stuffed potatoes on a baking sheet. Bake at 450° for 15 minutes or
until potatoes are thoroughly heated. Sprinkle with pepper.
NOTES : Per serving: cals - 425 fat - 14g fiber - 4.4g wwpoints - 9
Recipe by: Cooking Light - January/ February 1998
Posted to MC-Recipe Digest by The Taillons <taillon@access.mountain.net> on
Mar 29, 1998
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