5 Large Russet Potatoes (12 oz.each)
10 slices bacon
1/2 tsp. salt
1.4 tsp black pepper
2 1/2 cups shredded 2% Cheddar Cheese ( 10 oz)
3 Scallions, trimmed and sliced
1/2 cup sour cream
Scrub potatoes;pierce with a fork. Place on paper towels. Microwave on High 16 minutes
In large skillet cook bacon until crisp, 5 min.
Position rack 6 inches from oven top and heat broiler. Line a baking sheet with nonstick foil.
Slice potatoes in half lengthwise; scoop out flesh, leaving about 1/4 inch, reserving flesh for mashed potatoes. Place skins cut-side down on sheet coat with nonstick cooking spray. Broil 4 minutes. or until crisp
Remove potato skins from oven. Flip over. Season with salt and pepper. Sprinkle each with 2 T. of the cheese and 1 slice bacon, crumbled. Top bacon with an additional 2 T. cheese per skin.
Return to broiler;broil 3 minutes, until cheese melts. Top with scallions and serve with sour cream.