Twice-Baked Bacon-Cheddar Potatoes

By dette

Besides bacon and cheddar, stuff your spuds with low-fat vegetarian chilie, pureed cottage cheese, and chives or sauteed mushrooms with shredded Gruyere cheese.

Ingredients

• 2 large baking potatoes, scrubbed
• 1/4 c. low-sodium chicken broth
• 2 slices bacon, crisp-cooked and crumbled
• 1/2 c. shredded reduced-fat sharp cheddar cheese

Details

Servings 4

Preparation

Step 1

Preheat the broiler; cover the broiler rack with foil. Prick the potatoes a few times with a fork; place on a paper towel in the microwave. Cook on High until soft, about 8 minutes, turning over after 4 minutes. Let cool 5 minutes. Halve the potatoes lengthwise and scoop the potatoes flesh into a medium bowl, leaving a 1/4" shell.

Stir the broth into the potato flesh; divide betweeen the potato shells and top with the bacon, then the cheese. Place on the broiler rack and broil until the cheese melts, about 5 mintues.

160 cal; 4 g fat; 2 g sat fat; 13 mg chol; 164 mg sod; 24 g carb; 2 g fib; 7 g prot; 136 mg calc POINTS: 3