The Works Stuffed Potatoes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
4 bacon slices |
cooking spray |
3 garlic cloves, minced |
4 medium baking potatoes (about 2 pounds) |
1 cup low-fat sour cream |
1/2 cup (2 ounces) shredded reduced-fat extra-sharp cheddar cheese, divided |
1/3 cup minced green onions, divided |
1/4 cup 1% low-fat milk |
1/4 teaspoon salt |
freshly ground pepper (optional) |
Directions:
1. Preheat oven to 400°.
2. 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.
3. Place skillet coated with cooking spray over medium heat until hot. Add garlic; sauté 1 minute. Set aside.
4. 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 tablespoons onions, milk, and salt to pulp; mash.
5. 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, if desired.
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