Bake potatoes at 425 F for 1 hour or until done. Cool slightly. Cut
each potato in half lengthwise; scoop out pulp, leaving 1/4 inch
thick shell. Reserve pulp for another use. Place potato shells on a
baking sheet. Spray inside of shells with cooking spray. Bake at
425 F for 8 minutes or until shells are crisp. Set aside.
Cook bacon in microwave according to package directions; cool
slightly. Chop into small pieces; set aside.
Divide cheese evenly among the shells. Bake at 425 F for 5 minutes
or until cheese melts. Sprinkle evenly with bacon and chives. Serve
with low-fat sour cream.
Each serving is 1 stuffed potato skin and 1 1/2 ts. sour cream
Calories per serving: 106 (29% from fat)
Source: Cooking Light Magazine, May 1994
Typed for you by Linda Fields,
Cyberealm BBS Watertown NY 315-786-1120
