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Twice-Baked Potatoes with Bacon (2)

Source of Recipe

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Twice-Baked Potatoes with Bacon (2)

Taste of Home Cookbook 2008
Not yet rated.
Prep: 1-1/4 hours Bake: 20 min.
MAKES: 2 servings (1 potato)

These tempting potatoes are a real treat, even though they don't contain heavy sour cream or cream cheese. Chives, onion, bacon and reduced-fat cheddar cheese still provide big flavor and make a side dish perfect for a special meal. Prepare a double or triple batch to serve a group.—Debbie Jones, California, Maryland

Ingredients:
• 2 medium baking potatoes
• 2 tablespoons reduced-fat butter
• 1/4 cup fat-free milk
• 1 bacon strip, cooked and crumbled
• 1 tablespoon finely chopped onion
• 1 teaspoon minced chives
• 1/8 teaspoon salt
• Dash pepper
• 1/2 cup shredded reduced-fat cheddar cheese, divided

Directions:
1. Bake potatoes at 375° for 1 hour or until tender. When cool enough to handle, cut a thin slice off the top of each potato and discard. Scoop out pulp, leaving a thin shell.

2. In a small bowl, mash the pulp with butter. Stir in the milk, bacon, onion, chives, salt, pepper and 1/3 cup cheese. Spoon into potato shells. Top with remaining cheese.

3. Place on a baking sheet. Bake at 375° for 20-25 minutes or until cheese is melted.

1 potato equals 328 calories, 14 g fat (8 g saturated fat), 39 mg cholesterol, 409 mg sodium, 42 g carbohydrate, 4 g fiber, 14 g protein.