Makeover Stuffed Potato Appetizers

• 20 baby Yukon Gold potatoes (2 pounds)
• 6 ounces fat-free cream cheese
• 3/4 cup reduced-fat sour cream
• 6 bacon strips, cooked and crumbled
• 1/4 cup shredded Monterey Jack cheese
• 1/4 cup shredded sharp cheddar cheese
• 2 green onions, chopped
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

1. Place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook just until tender, 8-10 minutes. Drain.
2. When cool enough to handle, cut each potato in half lengthwise. Scoop out the pulp, leaving thin shells. Remove 1/3 cup pulp (discard or save for another use).
3. In a large bowl, mash the remaining pulp with cream cheese. Add sour cream and half of the bacon. Stir in the cheeses, green onions, salt and pepper; spoon into potato shells.
4. Place in a 15x10x1-in. baking pan. Sprinkle with remaining bacon. Bake, uncovered, at 400u0b0 until heated through, 15-20 minutes.

potatoes, cream cheese, sour cream, bacon, shredded monterey jack cheese, shredded sharp cheddar cheese, green onions, salt, pepper

Taken from www.tasteofhome.com/recipes/makeover-stuffed-potato-appetizers/ (may not work)