Twice Baked Potatoes With Turkey Bacon
|Baking potatoes||2 , scrubbed (4 potatoes, 1/2-pound each)|
|Turkey bacon slice||6 , cut into 1/2-inch pieces|
|Fat free milk||1⁄2 Cup (8 tbs)|
|Fat free sour cream||1⁄4 Cup (4 tbs)|
|Chopped fresh chives/2 tablespoons chopped scallion, green part only||2 Tablespoon|
|Small broccoli florets/Frozen florets, thawed||1 1⁄2 Cup (24 tbs)|
|Cheddar cheese||1⁄4 Cup (4 tbs)|
1. Preheat the oven to 350°F. Prick the potatoes in several places with a fork; place on the middle oven rack. Bake until fork-tender, about 1 hour 15 minutes. Transfer to a rack to cool, about 10 minutes (leave the oven on).
2. Meanwhile, to make the filling, heat a medium nonstick skillet over medium heat. Add the bacon and cook, stirring frequently, until crisp, about 3 minutes. Transfer to a plate lined with paper towels and drain.
3. Slice the top third off each potato lengthwise; reserve the tops. Scoop out the flesh from each potato, leaving a 1/2-inch-thick layer still in the shell. Transfer the potato flesh to a large bowl. Scoop the flesh from the potato tops and transfer to the bowl. Discard the potato top skins.
4. Add the milk, sour cream, and chives to the potato flesh; mix well until creamy. Stir in the broccoli and bacon. Stuff one-quarter of the filling into each of the potato shells, mounding in the center. Top each with 1 tablespoon of the cheese. Place the stuffed potatoes in a large baking dish and bake until heated through and the tops are golden brown, about 30 minutes.