Yield 12 potato skins
6 russet potatoes
1 tsp. salt
1 tsp. pepper
1/2 pound bacon
3 1/4 cups grated cheddar cheese
3 oz. lowfat sour cream (Plain Greek yogurt also works great.)
1/4 cup chopped green onions
Preheat oven to 425 degrees. Wash and dry potatoes completely. Pierce each with a fork 3-4 times. Place potatoes directly on center oven rack and bake for 25 minutes until tender.
While potatoes are baking, fry bacon in a large frying pan overn medium heat until very crisp. Drain bacon on paper towels and set aside. When cool, crumble bacon into bits.
Remove potatoes from oven and set aside to cool for 10 minutes. Reduce oven heat to 375 degrees. While potatoes are cooling, chop green onions.
Using a sharp knife, cut each potato lengthwise down the middle to create two equal halves. Use a melon baller or tablespoon to scoop out inside flesh of potato leaving 1/2 inch around to support toppings. (Chef's Note: We top the leftover scooped potatoes with butter, salt and pepper and serve as a great side dish at another meal.)
Flip each potato, skin side up, and spray with cooking spray. Sprinkle with salt and pepper and return potatoes to original upright position. Spray flesh side with cooking spray and fill each with 3-4 Tbsp. grated cheddar cheese and 1 Tbsp. crumbled bacon. Place stuffed potato skins onto a cookie sheet and bake for 5 minutes at 375 degrees until cheese is melted. Remove from oven and top each with 1 Tbsp. sour cream and 1 tsp. green onions. Serve skins with a side of ranch dressing or hot sauce.