Ingredients
-
4 large baking potatoes (about 3 pounds)
-
1/2 cup crumbled feta cheese
-
2 tablespoons minced fresh oregano or 2 teaspoons dried oregano
-
1/2 teaspoon salt
-
1/4 teaspoon pepper
-
2 slices hickory smoked bacon, slices cooked and crumbled
-
1/4 cup thinly sliced green onion
-
1/2 cup 1% low-fat milk
-
1/3 cup about 3 oz reduced-fat cream cheese, softened (Neufchatel)
Instructions
- Preheat oven to 400 degrees.
- Bake potatoes for 1 hour or until tender. (I have zapped them in the microwave, but the oven is best).
- Let cool slightly.
- Cut each potato in half lengthwise; scoop out pulp into a large bowl, leaving a 1/4-inch-thick shell.
- Mash pulp with a potato masher.
- Add milk and next 5 ingredients; stir well.
- Spoon potato mixture into shells.
- Place on a baking sheet; bake for 15 minutes or until thorougly heated.
- Sprinkle each potato half with 1 1/2 teaspoons green onions; top evenly with crumbled bacon.