Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Recipe by Cooking Light January 1998

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Yield:
4 servings
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Ingredients

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Directions

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  • Preheat oven to 400°.

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  • 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.

Nutrition Facts

425 calories; calories from fat 30%; fat 14g; saturated fat 7.5g; mono fat 4.5g; poly fat 0.9g; protein 14.2g; carbohydrates 62.4g; fiber 4.4g; cholesterol 40mg; iron 3.3mg; sodium 466mg; calcium 239mg.
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