- 1 of 1 Scrub 6 small russet potatoes; pierce with a fork. Place directly on oven rack and bake at 400 degrees for 55 minutes, until tender. Cool slightly and halve lengthwise. Scoop flesh into a large bowl and place skins on a large baking sheet. Mash flesh with 4 oz 1/3-less-fat cream cheese, 3 slices crumbled cooked bacon, 1/2 cup milk, 2 sliced scallions and 1/2 tsp each salt and black pepper. Divide filling among potato skins and sprinkle with grated Parmesan. (These can be made up to this step the day before serving; finish baking and broiling day of.) Bake filled potatoes at 400 degrees for 20 minutes. Broil 2 minutes to brown.
Servings Per Recipe: 12
Per Serving: 163 mg sodium, 3 g pro., 3 g Fat, total, 96 kcal cal., 1 g fiber, 14 g carb.