The "Works" Stuffed Potatoes

Ingredients

• 4 slices bacon 
• 2 pounds baking potatoes 
• 3  garlic cloves minced
• 0.3 cup green onions divided minced
• 0.3 cup milk 1% low-fat
• 2 ounces cheddar cheese shredded extra-sharp divided reduced-fat
• 1 cup cup heavy whipping cream sour low-fat
• 0.3 teaspoon salt 

Equipment

• bowl
• frying pan
• baking sheet
• paper towels
• oven

Directions

1. Preheat oven to 40
2. Cook bacon in a medium nonstick skillet over medium heat until crisp.
3. Remove from skillet; crumble and set aside. Wipe skillet clean with paper towels.
4. Place skillet coated with cooking spray over medium heat until hot.
5. Add garlic; saut 1 minute. Set aside.
6. Bake potatoes at 400 for 1 hour or until done; cool slightly.
7. Cut a lengthwise slit across top of potatoes; carefully scoop pulp into a bowl, leaving shells intact.
8. Add half of crumbled bacon, garlic, sour cream, 1/4 cup cheese, 3 tablespoons onions, milk, and salt to pulp; mash.
9. Increase oven temperature to 45
10. Stuff shells with potato mixture; top with half of crumbled bacon, 1/4 cup cheese, and remaining onions.
11. Place the stuffed potatoes on a baking sheet.
12. Bake at 450 for 15 minutes or until potatoes are thoroughly heated.
13. Sprinkle with pepper, if desired.