Broccoli-Cheese Bakers

Ingredients

• 2 medium baking potatoes (about 1 3/4 pounds)
• 3/4 cup (3 ounces) reduced-fat shredded sharp cheddar cheese, divided
• 1 1/2 cups broccoli florets, steamed and chopped
• 1/3 cup reduced-fat sour cream
• 2 tablespoons yogurt-based spread
• 1/2 teaspoon salt
• 3 center-cut bacon slices, cooked and crumbled

Preparation

1. 1. Pierce potatoes with a fork; arrange on paper towels in microwave oven. Microwave at HIGH 10 minutes or until done, rearranging potatoes after 5 minutes. Let stand 5 minutes.
2. 2. Cut each potato in half lengthwise; scoop out pulp, leaving a 1/4-inch-thick shell. Combine potato pulp, 1/4 cup cheese, and next 5 ingredients. Spoon potato mixture evenly into shells.
3. 3. Top each potato half with 2 tablespoons cheese. Arrange stuffed potato halves on paper towels in microwave oven. Microwave at HIGH 2 minutes or until thoroughly heated.
4.  
5. Young Chefs can:
6. Help combine measured ingredients
7. Top stuffed potatoes with cheese
8.  
9. Older Chefs can:
10. Pierce potatoes with a fork
11. Help scoop out potato pulp
12. Help spoon potato mixture into shells