The "Works" Stuffed Potatoes

Try this The "Works" Stuffed Potatoes recipe, or contribute your own. "Sour cream" and "Stuffed" are two of the tags cooks chose for The "Works" Stuffed Potatoes.

Cuisine: AmericanMain Ingredient: Potato

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Ingredients

Ready in 1 hours
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Original recipe makes 4 Servings

1/4 c1% milk

1 cLow-fat sour cream

1/3 cMinced green onion; divided

3 Garlic; minced

4 mdBaking potatoes

1/2 cReduced fat extra-sharp

Black Pepper; freshly ground

4 Bacon slices

Cooking spray

1/4 tsSalt

The "Works" Stuffed Potatoes Preparation

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 on Mar 29, 1998