By Dianne Gregg
  • 20 baby Yukon gold potatoes (2 pounds)
  • 6 ounces fat-free cream cheese
  • 3/4 cup daisy brand light sour cream
  • 6 bacon strips (nitrate free), cooked and crumbled (or substitute with 1 red pepper, diced)
  • 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
Cooking time: 15-20 mins Serving: 40 people

Preheat oven to 400° F.

Place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook for 8-10 minutes or just until tender. Drain, and let cool.

Cut each potato in half lengthwise. Using a spoon or melon ball tool scrape out the potato for thin shells.

Reserve potato in a large bowl, and mash with cream cheese to combine. Add sour cream and half of the bacon (or red pepper). Stir in the cheeses, green onions, salt and pepper; spoon into potato shells. Place in a 13-in. x 9-in. x 2-in. baking pan.

Sprinkle with remaining bacon (red pepper). Bake uncovered for 15-20 minutes to heat completely.

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