Bake potatoes at 425F for 1 hour or until done. Cool slightly. Cut each potato in half lengthwise; scoop out pulp, leaving 1/4 inch thick shell. Reserve pulp for another use. Place potato shells on a baking sheet. Spray inside of shells with cooking spray. Bake at 425F for 8 minutes or until shells are crisp. Set aside. Cook bacon in microwave according to package directions; cool slightly. Chop into small pieces; set aside. Divide cheese evenly among the shells. Bake at 425F for 5 minutes or until cheese melts. Sprinkle evenly with bacon and chives. Serve with low-fat sour cream. Each serving is 1 stuffed potato skin and 1 1/2 tsps. sour cream Calories per serving: 106 (29% from fat) Source: Cooking Light Magazine, May 1994 Typed for you by Linda Fields, Cyberealm BBS Watertown NY 315-786-1120
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|Serving Size: 1 Serving (149g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 71 (37%)|
|Amt Per Serving||% DV|
|Total Fat 7.9g||11 %|
|Saturated Fat 3g||15 %|
|Monounsaturated Fat 3.3g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 14.6mg||4 %|
|Sodium 262mg||9 %|
|Potassium 497.4mg||13 %|
|Total Carbohydrate 20.9g||6 %|
|Dietary Fiber 1.4g||6 %|
|Sugars, other 19.5g|
|Protein 9.3g||13 %|
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Calories per serving: 190
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