2 baking potatoes (5 to 7 oz. each)
1 slice bacon or 1 tbsp. prepared bacon bits
1/4 tsp. salt
1/8 tsp. pepper
1/4 c. dairy sour cream or dairy sour cream with chives
1/2 c. shredded cheddar cheese
1 tbsp. sliced green onion

Scrub potatoes; pierce with fork. Arrange on microwave roasting rack. Microwave at high (100%) 5 to 7 1/2 minutes or until soft to the touch, rearranging and turning over after half the time. Let stand 5 minutes to complete cooking. Place bacon on microwave bacon rack. Microwave at high (100%) 30 to 60 seconds or until crisp.

Crumble and set aside. Slice each potato lengthwise in half, then crosswise. Carefully scoop out centers, leaving 1/4 inch of potato next to skin. Arrange skins on serving plate. Sprinkle with salt and pepper. Spread thin layer of sour cream in each shell. Sprinkle with cheese, green onion and crumbled bacon. Microwave at medium (50%) 2 1/2 to 4 minutes or until cheese melts, rotating plate after half the cooking time. Serves 4. NOTE: Reserve the scooped out centers for mashed potatoes.