Broccoli and Cheese Stuffed Potatoes

• 2 baking potatoes
• 2 slices bacon
• 1 cup broccoli floret
• 1 cup presliced mushroom
• 12 cup chopped onion
• 1 teaspoon minced garlic
• 12 cup fat free sour cream
• 2 tablespoons nonfat milk
• 12 teaspoon pepper
• 18 teaspoon salt

1. Preheat oven to 450.
2. Pierce potatoes with a fork.
3. Microwave at HIGH 16 minutes or until done, turning and rearranging potatoes after 8 minutes.
4. let stand 5 minutes.
5. While potatoes cook, cook bacon in a large nonstick skillet over medium heat until crisp.
6. Remove from pan, crumble and set aside.
7. Add broccoli, mushrooms, onions and garlic to pan, cook in bacon drippings 7 minutes or until tender, stirring frequently.
8. Remove from heat.
9. Cut each potato in half lengthwise, scoop out pulp, leaving a 1/4 inch thick shell.
10. Combine potato pulp, onion mixture, cheese and remaining ingredients.
11. Divide evenly among shells.
12. Bake at 450 for 8 minutes or until potatoes are thoroughly heated.
13. Sprinkle with reserved bacon.

baking potatoes, bacon, broccoli floret, mushroom, onion, garlic, sour cream, nonfat milk, pepper, salt

Taken from www.food.com/recipe/broccoli-and-cheese-stuffed-potatoes-153740 (may not work)