The Works Stuffed Potatoes

• 4 bacon slices
• Cooking spray
• 3 garlic cloves, minced
• 4 medium baking potatoes (about 2 pounds)
• 1 cup low-fat sour cream
• 1/2 cup (2 ounces) shredded reduced-fat extra-sharp cheddar cheese, divided
• 1/3 cup minced green onions, divided
• 1/4 cup 1% low-fat milk
• 1/4 teaspoon salt
• Freshly ground pepper (optional)

1. Preheat oven to 400u0b0.
2. Cook bacon in a medium nonstick skillet over medium heat until crisp. Remove from skillet; crumble and set aside. Wipe skillet clean with paper towels.
3. Place skillet coated with cooking spray over medium heat until hot. Add garlic; saute 1 minute. Set aside.
4. Bake potatoes at 400u0b0 for 1 hour or until done; cool slightly. Cut a lengthwise slit across top of potatoes; carefully scoop pulp into a bowl, leaving shells intact. Add half of crumbled bacon, garlic, sour cream, 1/4 cup cheese, 3 tablespoons onions, milk, and salt to pulp; mash.
5. Increase oven temperature to 450u0b0. Stuff shells with potato mixture; top with half of crumbled bacon, 1/4 cup cheese, and remaining onions. Place the stuffed potatoes on a baking sheet. Bake at 450u0b0 for 15 minutes or until potatoes are thoroughly heated. Sprinkle with pepper, if desired.

bacon, cooking spray, garlic, baking potatoes, lowfat sour cream, cheddar cheese, green onions, milk, salt, freshly ground pepper

Taken from www.myrecipes.com/recipe/works-stuffed-potatoes (may not work)