MAIN DISH

OVERSTUFFED TWICE-BAKED POTATOES

This recipe does indeed call for five potatoes, but only some of the shells are used. The extra potato flesh helps create the ``overstuffed'' stuffing. Also, please visit our website for the secret to our favorite Amazing Baked Potatoes. Start to finish: less than 25 minutes.

• 5 extra-large, already baked potatoes (see note)

• 2 tablespoons butter

• ½ cup light sour cream

• ½ cup finely shredded low-fat (2 percent) Cheddar cheese, divided use

• 1/4 cup real bacon pieces (4 slices, cooked, crumbled bacon can be used)

• 2 tablespoons low-fat milk

• salt and pepper, to taste

• Vegetable oil spray

Heat oven to 375 degrees. If potatoes are cold, microwave briefly to soften the insides. Cut three potatoes in half. Using a spoon, scoop out potato insides, leaving 1/4 inch of potato next to the skin, and place into a medium bowl. This 1/4 inch of potato and skin will form a ``potato bowl.'' Place the potato bowls in a casserole dish lightly coated with nonstick cooking spray.

Peel the remaining two whole potatoes, and discard this peeling. Add to the potato in the mixing bowl. Add butter, sour cream, 1/4 cup cheese, bacon, milk, and salt and pepper. Using a potato masher, break up and mash the ingredients together. Mixture will be lumpy. Fill the potato bowls, dividing them evenly. Mound the ``bowls'' using a spoon until all of the potato mixture is used. Top with remaining cheese, and bake until cheese is melted and potatoes are heated through, about 15 minutes.

Makes 6 servings. (Each serving is one potato-skin half overstuffed with potato filling.)

Per serving: 317 calories (30 percent from fat), 11 g fat (6 g saturated), 30 mg cholesterol, 10 g protein, 47 g carbohydrates, 4 g dietary fiber, 258 mg sodium

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