|3||Cloves garlic; minced|
|4 mediums||Baking potatoes|
|1 cup||Low-fat sour cream|
|½ cup||Reduced fat extra-sharp cheddar cheese; shredded|
|⅓ cup||Minced green onion; divided|
|¼ cup||1% milk|
|Freshly ground black pepper|
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, ¼ 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, ¼ 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@...> on Mar 29, 1998
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