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Preheat oven to 400?. 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; saute 1 minute. Set aside. Bake potatoes at 400? 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 tbsp onions, milk and salt to pulp; mash. Increase oven temperature to 450?. 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 450? for 15 minutes or until potatoes are thoroughly heated. Sprinkle with pepper. NOTES : Per serving: cals - 425 fat - 14g fiber - 4.4g wwpoints - 9 Recipe by: Cooking Light - January/ February 1998 Posted to MC-Recipe Digest by The Taillons
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