Ingredients
20 baby Yukon Gold potatoes (2 pounds)6 ounces fat-free cream cheese3/4 cup reduced-fat sour cream6 bacon strips, cooked and crumbled1/4 cup shredded Monterey Jack cheese1/4 cup shredded sharp cheddar cheese2 green onions, chopped1/2 teaspoon salt1/2 teaspoon pepper
Preparation
Place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook just until tender, 8-10 minutes. Drain.
When cool enough to handle, cut each potato in half lengthwise. Scoop out the pulp, leaving thin shells. Remove 1/3 cup pulp (discard or save for another use).
In a large bowl, mash the remaining pulp with cream cheese. Add sour cream and half of the bacon. Stir in the cheeses, green onions, salt and pepper; spoon into potato shells.
Place in a 15x10x1-in. baking pan. Sprinkle with remaining bacon. Bake, uncovered, at 400° until heated through, 15-20 minutes.
