Makeover Stuffed Potato Appetizers

1. 1

   Place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook just until tender, 8-10 minutes. Drain.

2. 2

   When cool enough to handle, cut each potato in half lengthwise. Scoop out the pulp, leaving thin shells. Remove 1/3 cup pulp (discard or save for another use).

3. 3

   In a large bowl, mash the remaining pulp with cream cheese. Add sour cream and half of the bacon. Stir in the cheeses, green onions, salt and pepper; spoon into potato shells.

4. 4

   Place in a 15x10x1-in. baking pan. Sprinkle with remaining bacon. Bake, uncovered, at 400u00b0 until heated through, 15-20 minutes.

* Per serving · 4 servings · Values may vary.

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