Veggie-Stuffed Potatoes

• 2 medium baking potatoes
• 1/2 cup sour cream
• 1 cup shredded cheddar cheese
• 1/2 cup frozen chopped broccoli, thawed
• 1/2 cup chopped marinated quartered artichoke hearts
• 2 tablespoons crumbled cooked bacon
• 1/2 teaspoon garlic salt
• 1/4 teaspoon lemon-pepper seasoning

1. Place potatoes on a microwave-safe plate; pierce several times with a fork. Microwave on high for 6-8 minutes or until tender. When cool enough to handle, cut a thin slice off the top of each potato and discard. Scoop out pulp of each, leaving a thin shell.
2. In a bowl, mash the pulp with sour cream. Stir in the cheese, broccoli, artichoke, bacon, garlic salt and lemon-pepper. Spoon into potato shells. Microwave, uncovered, on high for 1-2 minutes or until heated through.

baking potatoes, sour cream, cheddar cheese, broccoli, bacon, garlic salt, lemonpepper seasoning

Taken from www.tasteofhome.com/recipes/veggie-stuffed-potatoes/ (may not work)