The "Works" Stuffed Potatoes

The "Works" Stuffed Potatoes
The "Works" Stuffed Potatoes

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

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)

Directions

Preheat oven to 400º. 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 400º 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 450º. 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 450º for 15 minutes or until potatoes are thoroughly heated. Sprinkle with pepper, if desired.

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