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The "Works" Stuffed Potatoes

Yield 4 servings

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)

Nutrition 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

How to Make It

  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.