Makeover Stuffed Potato Appetizers

Total Time Prep: 45 min. + cooling Bake: 15 min.

Yield 40 appetizers

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

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

Directions

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

1 stuffed potato half: 35 calories, 1g fat (1g saturated fat), 4mg cholesterol, 87mg sodium, 4g carbohydrate (1g sugars, 0 fiber), 2g protein.

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

Recipe Creator