| 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 <[email protected]> on Mar 29, 1998
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