Overstuffed Twice-Baked Potatoes

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

¼ cup real bacon pieces (4 slices, cooked, crumbled bacon can be used)

2 tablespoons low-fat milk

Salt and pepper, to taste

Nonstick cooking 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 ¼ inch of potato next to the skin, and place into a medium bowl. This ¼ inch of potato and skin will form a "potato bowl." Place the potato bowls in a casserole dish lightly coated with nonstick cooking spray. Set the potato bowls aside. You will have six halves.

Peel the remaining two whole potatoes, and discard this peeling. Add to the potato in the mixing bowl. Add butter, sour cream, ¼ 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.

Serves six. (Each serving is one potato-skin half overstuffed with potato filling.)

Cook's note: This recipe does call for five potatoes, but only some of the shells are used. The extra potato insides help create the "overstuffed" stuffing. Visit www.KitchenScoop.com for the secret to Amazing Baked Potatoes.

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