Broccoli and Cheese-Stuffed Potatoes

Ingredients

• 2 slices bacon 
• 1.8 pounds baking potatoes 
• 0.5 teaspoon pepper black
• 1 teaspoon bottled garlic minced
• 1 cup broccoli florets 
• 2 tablespoons milk fat-free
• 1 cup pre mushrooms 
• 0.5 cup onion chopped
• 0.1 teaspoon salt 
• 0.3 cup cup heavy whipping cream fat-free sour
• 2 ounces swiss cheese shredded reduced-fat

Equipment

• frying pan
• paper towels
• oven
• microwave

Directions

1. Preheat oven to 45
2. Pierce potatoes with a fork; arrange on paper towels in microwave oven. Microwave at high 16 minutes or until done, turning and rearranging potatoes after 8 minutes.
3. Let stand 5 minutes.
4. While potatoes cook, cook bacon in a large nonstick skillet over medium heat until crisp.
5. Remove bacon from pan; reserve 1 teaspoon drippings in pan. Crumble bacon; set aside.
6. Add broccoli, mushrooms, onion, and garlic to drippings in pan; cook 7 minutes or until tender, stirring frequently.
7. Remove from heat.
8. Cut each potato in half lengthwise; scoop out pulp, leaving a 1/4-inch-thick shell.
9. Combine potato pulp, onion mixture, cheese, and remaining ingredients; divide evenly among shells.
10. Bake at 450 for 8 minutes or until potatoes are thoroughly heated.
11. Sprinkle with reserved bacon.