Twice Baked Potatoes from Jen

Serves 4

Ingredients:
4 whole bacon slices
cooking spray
3 whole garlic cloves
4 medium russet potatoes
1 cup sour cream, low-fat
1/2 cup shredded Cheddar
1/3 cup green onions
1/4 cup milk, fat-free, skim
1/4 teaspoon salt
For garnish, fresh black pepper

Directions:
1. Preheat oven to 400.
2. Cook bacon in a medium nonstick skillet over medium high until crisp. Remove from skillet. Crumble and set aside. Wipe skillet clean with paper towels.
3. Place skillet coated with cooking spray over medium heat until hot. Add garlic, saute 1 minute. Set aside.
4. Bake potatoes at 400 of 1 hour or until done, cool slightly. Cut a lengthwise slit across top of potatoes. Carefully scoop pulp into a bowl, leaving shells intact. Add half of crumbled bacon, garlic, sour cream, 1/4 cup cheese, 3 tablespoons onions, milk and salt to pulp; mash.
5. Increase oven temperature to 450. Stuff shells with potato mixture, top with half of crumbled bacon, 1/4 cup cheese and remaining onions. Place the stuffed potatoes on a cookie sheet and bake for 15 minutes or until potatoes are throughly heated. Sprinkle with pepper, if desired.