2 large Idaho baking potatoes
low-fat sour cream
fat-free half & half
butter
2% Cheddar cheese
3 tablespoons green portion scallions (diced)
light bacon bits

Bake potatoes at 375°F for 45 minutes, turn over with tongs, and bake another 45 minutes (use fork to test for doneness).

Remove from oven and cool on rack for at least one hour. Slice top off of each potato, scoop and place all potato in a medium size bowl. Season to taste with salt and pepper, mash with potato masher. Add sour cream, melted butter, bacon bits, fat-free half and half, 2% Cheddar cheese and scallions. Taste as you go, depending on the moisture in the potato, aim for less moisture with added products.

Return mixture to potato shells. When ready to serve, re-bake at 425°F for 20 to 25 minutes until golden brown.

Remove from oven and allow to rest for 5 minutes before serving to firm up the potato mixture.

Very delicious and without the fat grams that are so common to this dish.

Serves two.

Submitted by: CP