Loaded Baked Potato Skins

• 2 medium russet potatoes (about 8 ounces each), scrubbed
• Nonstick cooking spray
• Salt and freshly ground black pepper
• 1 1/2 cups shredded 75% reduced-fat cheddar cheese, such as Cabot
• 1/4 cup real bacon bits, such as Hormel Real Bacon Bits
• 1/4 cup reduced-fat sour cream, such as Breakstones
• 2 tablespoons chopped fresh chives

1. Preheat the oven to 475 F. Line a baking sheet with foil, and set it aside.
2. Prick the surface of the potatoes several times with a fork.
3. Microwave the potatoes on high until they are completely cooked through, about 12 minutes, turning them halfway through the cooking time.
4. Let the potatoes cool until you can handle them.
5. Then cut each potato in half lengthwise, and using a small spoon, scoop out and discard (or reserve for another use) the flesh of the potatoes, leaving a very thin wall of flesh on the skin, less than 1/4 inch thick.
6. Place the potato shells on the prepared baking sheet.
7. Spray them, inside and out, with cooking spray, and season with salt and pepper to taste.
8. Bake the potato shells until they are golden brown and beginning to crisp, about 10 minutes.
9. Divide the cheese among the potato shells.
10. Sprinkle the bacon pieces on top of the cheese, and bake until the cheese is bubbly, about 8 minutes.
11. Serve the potatoes topped with a dollop of sour cream and a sprinkling of chives.
12. Fat: 39.7g (before), 6.6g (after)
13. Calories: 649 (before), 187 (after)
14. Protein: 18g
15. Carbohydrates: 14g
16. Cholesterol: 24mg
17. Fiber: 2g
18. Sodium: 678mg

russet potatoes, nonstick cooking spray, salt, cheddar cheese, bacon bits, sour cream, fresh chives

Taken from www.epicurious.com/recipes/food/views/loaded-baked-potato-skins-374995 (may not work)