MAKEOVER STUFFED POTATO APPETIZERS

Makeover Stuffed Potato Appetizers image

We barely noticed the difference in this lightened-up version of our favorite dish. We tried it with friends and loved it. -Sonya Labbe, West Hollywood, California

Provided by Taste of Home

Time 1h

Yield 40 appetizers.

Number Of Ingredients 9

Ingredients

20 baby Yukon Gold potatoes (2 pounds)
6 ounces fat-free cream cheese
3/4 cup reduced-fat sour cream
6 bacon strips, cooked and crumbled
1/4 cup shredded Monterey Jack cheese
1/4 cup shredded sharp cheddar cheese
2 green onions, chopped
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

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

Nutrition Facts : Calories 35 calories, Fat 1g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 87mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.