Once Is Not Enough Boise Baked Potatoes
|Russet potatoes/Baking potatoes||2 Large, scrubbed|
|Fat-free sour cream||1⁄2 Cup (8 tbs)|
|Chopped green onion||1⁄4 Cup (4 tbs) (Green And White Parts)|
|Reduced-sodium soy sauce||1 Tablespoon|
|Ground black pepper||1⁄2 Teaspoon|
|Frozen chopped broccoli/1 1/3 cups lightly steamed fresh broccoli flowerets, chopped/1 cup ratatouille||10 Ounce, thawed (1 Package)|
|Shredded reduced fat cheddar cheese||1⁄4 Cup (4 tbs)|
|Bacon slice||1 , cooked crisp and crumbled|
1. Preheat oven to 400°. Bake potatoes on oven rack 1 hour or until soft. Holding potatoes with potholders, cut each potato in half lengthwise. Scoop out potato insides, leaving about 1/4-inch-thick layer of potato inside skin; place potato insides in medium bowl.
2. Mash sour cream, green onion, soy sauce, and pepper into potato in bowl.
3. If using frozen broccoli, drain and squeeze out excess moisture. Mix broccoli or ratatouille into potato mixture. Divide filling into 4 potato halves. Top with cheese. Sprinkle with bacon. Place on baking sheet.
4. Bake 10 minutes or until heated through and cheese has melted.