Overstuffed Twice-Baked Potatoes

5 extra-large, already-baked potatoes*
2 tablespoons butter
1/2 cup light sour cream
1/2 cup finely shredded low-fat (2 %) cheddar cheese, divided use
1/4 cup real bacon pieces (4 slices, cooked, crumbled bacon can be used)
2 tablespoons low-fat milk
Salt and black pepper to taste
Nonstick cooking spray

If potatoes are cold, microwave briefly to soften the insides. Cut 3 potatoes in half. Using a spoon, scoop out potato insides, leaving 1/4 inch of potato next to the skin and place into a medium bowl. This 1/4 inch of potato and skin left will form a “potato bowl.” Place the potato bowls in a casserole dish lightly coated with nonstick cooking spray. Set the potato bowls aside. You will have 6 “halves” or “potato bowls.”

Peel the remaining 2 whole potatoes and discard this peeling. Add to the potato in the mixing bowl. Add butter, sour cream, 1/4 cup cheese, bacon, milk, and salt and black pepper to taste. Using a potato masher, break up and mash the ingredients together. Mixture will be lumpy. Fill the potato bowls, dividing it evenly. Mound the “bowls” using a spoon until all of the potato mixture is used. Top with remaining cheese and bake until cheese is melted and potatoes are heated through, about 15 minutes.

Overstuffed Twice-Baked Potatoes

These potatoes are fairly flexible and can be stuffed with any type of potato topping -- chopped broccoli, ham and various cheeses are always welcomed. Our recipe is reminiscent of twice-baked potatoes from high-fat days of yore but is a slightly slimmed-down version to make a worthy light dinner. And we’re not kidding about the name “overstuffed”!

Overstuffed Twice-Baked Potatoes

Approximate Values Per Serving: 317 calories (30% from fat), 11 g fat (6 g saturated), 30 mg cholesterol, 10 g protein, 47 g carbohydrates, 4 g dietary fiber, 258 mg sodium

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