These are also known as twice-baked potatoes, Omit the bacon if you wish.

Ingredients

3	potatoes
1/2	cup cheese, Monterey Jack or brick cheese , finely grated
1/4	cup sour cream, low-fat
27 1/2	g Smart Bacon (LightLife), chopped, about 2 1/2 slices
1	scallion, minced
1 1/2	teaspoon Dijon mustard
3	tbsp olive oil

Directions

1. Preheat the oven to 400 F.
   
   
2. Wash, dry, and pierce in several places:
   
   
3. 3 large baking potatoes
   
   
4. Rub the potato generously with:
   
   
5. Olive or vegetable oil
   
   
6. Bake on an even rack until softened, 45 to 55 minutes.
   
   
7. Meanwhile, in a small bowl, mix together:
   
   
8. 1/2 cup cheese, Monterey Jack or brick cheese , finely grated
   
   
9. 1/4 cup low-fat sour cream
   
   
10. 2 1/2 slices facon (LightLife), chopped
    
    
11. 1 scallion, minced
    
    
12. 1 1/2 teaspoon Dijon mustard
    
    
13. When the potatoes are cooked) cut a long slit in the top
    
    
14. of each. Squeeze the potato open and scoop out the
    
    
15. pulp, leaving a 1/2 inch-thick shell. Mix the cooked
    
    
16. potato with the cheese mixture. Place the shells in an
    
    
17. 8 x 8 inch baking dish and mound the cheese mixture
    
    
18. in them, Bake until the cheese is nicely melted, about 15
    
    
19. minutes. Serve sprinkled generously with:
    
    
20. minced fresh parsley
    
    

Categories

Vegetables, Side Dish, English, Vegetarian

Nutritional Analysis

Nutrition Grade 96% confidence

Good points Low in sugar High in vitamin C