The "Works" Stuffed Potatoes

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4 servings


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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)


1.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; sauté 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 tablespoons 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, if desired.

Created date

April 2002

Nutritional Information

Calories 425
Caloriesfromfat 30 %
Fat 14 g
Satfat 7.5 g
Monofat 4.5 g
Polyfat 0.9 g
Protein 14.2 g
Carbohydrate 62.4 g
Fiber 4.4 g
Cholesterol 40 mg
Iron 3.3 mg
Sodium 466 mg
Calcium 239 mg