Scallion and Bacon Twice-Baked Potatoes
4 large, Idaho
Fat free sour cream
Low-fat shredded cheddar cheese
⅛ tsp(s), or more to taste
⅛ pinch, or more to taste
Uncooked Canadian bacon
3 slice(s), chopped and cooked until crisp
3 medium, white and light green parts, chopped
- Preheat oven to 350ºF. Pierce potatoes with a fork and bake in oven until soft, about 1 hour. (Alternatively, you can cook potatoes in microwave on HIGH for about 7 minutes on each side.) Remove from oven and increase oven temperature to 450ºF.
- Allow potatoes to cool slightly. When cool enough to handle, slice potatoes lengthwise down centre almost, but not all the way, through. Scoop out centre of potatoes and place filling in medium bowl; reserve hollowed out potato skins.
- Add sour cream and cheese to potatoes. Season liberally with salt and pepper. Add bacon. Using a potato masher or a fork, mash potato mixture until creamy and bacon is distributed throughout. Add scallions and mix with a fork until just combined. (Note: Depending on the consistency of your particular potatoes, and the humidity of the day, you may want to add a bit more non-fat sour cream to get your potatoes extra creamy.)
- Scoop 1/4 of potato mixture back into each potato skin. Place potatoes on a nonstick baking sheet and cook until heated through and cheese is melted, about 8 minutes.