Yields 8 servings

• Ingredients
• 4 large baking potatoes
• Olive oil or cooking spray
• 4 tablespoons 50%-less-fat real bacon bits
• 1 cup fat-free sour cream
• 2 tablespoons fat-free milk, more to taste
• 2 tablespoons buttery spread (trans fat–free)
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup shredded low-fat cheddar jack cheese, divided
• 4 green onions, chopped, divided

Directions
Preheat oven to 350 degrees F.

Rub potatoes with olive oil or spray with cooking spray. Bake potatoes in preheated oven for 1 hour.

When potatoes are done, allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the insides into a large bowl; save skins. To the potatoes add sour cream, milk, buttery spread, salt, pepper, 1/2 cup cheese and 1/2 green onions. Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese, green onions, and bacon bits.

Bake for another 15 minutes.