Broccoli And Cheese-Stuffed Potatoes

• 2 baking potatoes (about 1 3/4 pounds)
• 2 bacon slices
• 1 cup broccoli florets
• 1 cup presliced mushrooms
• 1/2 cup chopped onion
• 1 teaspoon bottled minced garlic
• 1/2 cup (2 ounces) shredded reduced-fat Swiss cheese
• 1/4 cup fat-free sour cream
• 2 tablespoons fat-free milk
• 1/2 teaspoon black pepper
• 1/8 teaspoon salt

1. Preheat oven to 450u0b0.
2. Pierce potatoes with a fork; arrange on paper towels in microwave oven. Microwave at high 16 minutes or until done, turning and rearranging potatoes after 8 minutes. Let stand 5 minutes.
3. While potatoes cook, cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan; reserve 1 teaspoon drippings in pan. Crumble bacon; set aside. Add broccoli, mushrooms, onion, and garlic to drippings in pan; cook 7 minutes or until tender, stirring frequently. Remove from heat.
4. Cut each potato in half lengthwise; scoop out pulp, leaving a 1/4-inch-thick shell. Combine potato pulp, onion mixture, cheese, and remaining ingredients; divide evenly among shells.
5. Bake at 450u0b0 for 8 minutes or until potatoes are thoroughly heated. Sprinkle with reserved bacon.

baking potatoes, bacon, broccoli florets, mushrooms, onion, garlic, swiss cheese, sour cream, milk, black pepper, salt

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