Ingredients

4 medium sized unpeeled baking potatoes (2 pounds)

Vegetable cooking spray

4 slices turkey bacon

3/4 cup reduced-fat sharp cheddar cheese (3 ounces)

1 tablespoon minced fresh chives

1/4 cup nonfat sour cream alternative

Method

Bake potatoes at 425 degrees for 1 hour or until done. Cool slightly.

Cut each potato in half lengthwise; scoop out pulp, leaving a

1/4-inch-thick shell. Reserve pulp for another use. Place potato shells on

a baking sheet. Spray inside of shells with cooking spray. Bake at 425

degrees for 8 minutes or until shells are crisp; set aside.

Cook bacon in microwave according to package directions; cool slightly.

Chop into small pieces; set aside.

Divide cheese evenly among potato shells. Bake at 425 degrees for 5

minutes or until cheese melts. Yield: 8 servings (serving size: 1 stuffed

potato skin and 1-1/2 teaspoons sour cream alternative).

Per serving: 118 Calories (kcal); 3g Total Fat; (20% calories from fat); 6g

Protein; 18g Carbohydrate; 6mg Cholesterol; 129mg Sodium

Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2

Fat; 0 Other Carbohydrates

NOTES : Sprinkle evenly with bacon and chives. Serve with sour cream

alternative.

Cooks Comments and Tips

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