Overstuffed Twice-Baked Potatoes

5 extra-large, already-baked potatoes*
2 tablespoons butter
1/2 cup light sour cream
1/2 cup finely shredded low-fat (2 %) cheddar cheese, divided use
1/4 cup real bacon pieces (4 slices, cooked, crumbled bacon can be used)
2 tablespoons low-fat milk
Salt and black pepper to taste
Nonstick cooking spray

If potatoes are cold, microwave briefly to soften the insides. Cut 3 potatoes in half. Using a spoon, scoop out potato insides, leaving 1/4 inch of potato next to the skin and place into a medium bowl. This 1/4 inch of potato and skin left will form a “potato bowl.” Place the potato bowls in a casserole dish lightly coated with nonstick cooking spray. Set the potato bowls aside. You will have 6 “halves” or “potato bowls.”

Peel the remaining 2 whole potatoes and discard this peeling. Add to the potato in the mixing bowl. Add butter, sour cream, 1/4 cup cheese, bacon, milk, and salt and black pepper to taste. Using a potato masher, break up and mash the ingredients together. Mixture will be lumpy. Fill the potato bowls, dividing it evenly. Mound the “bowls” using a spoon until all of the potato mixture is used. Top with remaining cheese and bake until cheese is melted and potatoes are heated through, about 15 minutes.

* Notes

Each serving is one potato skin half overstuffed with potato filling. Note that this recipe does indeed need five potatoes, but only some of the shells are used. The extra potato insides help create the “overstuffed” stuffing.

These potatoes are fairly flexible and can be stuffed with any type of potato topping -- chopped broccoli, ham and various cheeses are always welcomed. Our recipe is reminiscent of twice-baked potatoes from high-fat days of yore but is a slightly slimmed-down version to make a worthy light dinner. And we’re not kidding about the name “overstuffed”!

Approximate Values Per Serving: 317 calories (30% from fat), 11 g fat (6 g saturated), 30 mg cholesterol, 10 g protein, 47 g carbohydrates, 4 g dietary fiber, 258 mg sodium

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