4 russet potatoes
Salt and pepper
2 Tablespoons sour cream
4 pieces of bacon, crumbled
2 green onions, sliced
1/2 cup mild cheddar cheese, freshly grated
Wash and scrub potatoes. Dry them well.
Prick each potato with a fork, and bake at 400* for 50 to 60 minutes. This can be done in advance.
Let potatoes cool. Cut each potato in half horizontally.
Use a spoon to carefully scoop out the insides, leaving a thin layer of potato. Reserve the scooped potatoes.
Place potato halves on a baking sheet, skin side down. Spray with cooking spray, and sprinkle salt and pepper over the potatoes.
Bake at 450* for 10 minutes, or until slightly browned and crisp.
Measure out one cup of the reserved potatoes. Mash them well with a fork until smooth. Use the rest of the reserved potatoes for mashed potatoes or potato pancakes.
Stir in sour cream (can be substituted with non-fat plain Greek yogurt). Season with salt and pepper.
When potatoes have cooled slightly, spread a thin layer of the mashed mix into each potato.
Top with bacon, green onion slices and cheese.
Place under the broiler for about two minutes, or until the cheese melts.
Serve with extra sour cream and green onions, if desired.