Broccoli-Cheese Bakers

• 2 medium baking potatoes (about 1 3/4 pounds)
• 3/4 cup (3 ounces) reduced-fat shredded sharp cheddar cheese, divided
• 1 1/2 cups broccoli florets, steamed and chopped
• 1/3 cup reduced-fat sour cream
• 2 tablespoons yogurt-based spread
• 1/2 teaspoon salt
• 3 center-cut bacon slices, cooked and crumbled

1. Pierce potatoes with a fork; arrange on paper towels in microwave oven. Microwave at HIGH 10 minutes or until done, rearranging potatoes after 5 minutes. Let stand 5 minutes.
2. Cut each potato in half lengthwise; scoop out pulp, leaving a 1/4-inch-thick shell. Combine potato pulp, 1/4 cup cheese, and next 5 ingredients. Spoon potato mixture evenly into shells.
3. Top each potato half with 2 tablespoons cheese. Arrange stuffed potato halves on paper towels in microwave oven. Microwave at HIGH 2 minutes or until thoroughly heated.
4. Young Chefs can:
5. Help combine measured ingredients
6. Top stuffed potatoes with cheese
7. Older Chefs can:
8. Pierce potatoes with a fork
9. Help scoop out potato pulp
10. Help spoon potato mixture into shells

baking potatoes, cheddar cheese, broccoli florets, sour cream, spread, salt, center

Taken from www.myrecipes.com/recipe/broccoli-cheese-bakers (may not work)