Low-Fat Twice Baked Potatoes

• 2 large idaho baking potatoes
• 1 teaspoon kosher salt
• 1 teaspoon fresh coarse ground black pepper
• 1/4 cup low-fat sour cream
• 1/4 cup fat-free half-and-half
• 2 tablespoons low-fat margarine
• 1/4 cup 2% cheddar cheese (mild)
• 1 slice turkey bacon, finely chopped
• 1 teaspoon flaked sea salt (I use black or pink for added color!)

1. Wrap potatoes in foil & bake at 375u0b0F for 45 minutes. Turn over & bake another 45 minutes. Do not squeeze--use fork to test for doneness.
2. Remove from oven and cool 10 minutes.
3. Hold with towel (potatoes will still be hot), and slice top off each potato.
4. Scoop out insides and place in large bowl.
5. Add kosher salt and pepper, mash with potato masher.
6. Add sour cream, margarine, bacon, half and half, & cheese.
7. Return mixture to potato shells.
8. When ready to serve, re-bake at 425u0b0F for 20 to 25 minutes until golden brown.
9. Remove from oven, sprinkle with flaked salt, & serve.

potatoes, kosher salt, fresh coarse ground black pepper, lowfat sour cream, lowfat margarine, cheddar cheese, turkey bacon, salt

Taken from www.food.com/recipe/low-fat-twice-baked-potatoes-218667 (may not work)