Broccoli and Cheese Stuffed Potatoes

Recipe courtesy of HarrietNJMommy

• 2 baking potatoes (about 1 3/4 pounds) 
• 2 bacon slices 
• 1 cup broccoli florets 
• 1 cup pre-sliced mushrooms 
• 1/2 cup chopped onion 
• 1 teaspoon bottled minced garlic 
• 1/2 cup (2 ounces) shredded reduced-fat Swiss cheese 
• 1/4 cup fat-free sour cream 
• 2 tablespoons fat-free milk 
• 1/2 teaspoon black pepper 
• 1/8 teaspoon salt 

Preheat oven to 450°.

Pierce potatoes with a fork; arrange on paper towels in microwave oven. Microwave at high 16 minutes or until done, turning and rearranging potatoes after 8 minutes. Let stand 5 minutes. 

While potatoes cook, cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan; reserve 1 teaspoon drippings in pan. Crumble bacon; set aside. Add broccoli, mushrooms, onion, and garlic to drippings in pan; cook 7 minutes or until tender, stirring frequently. Remove from heat. 

Cut each potato in half lengthwise; scoop out pulp, leaving a 1/4-inch-thick shell. Combine potato pulp, onion mixture, cheese, and remaining ingredients; divide evenly among shells. 

Bake at 450° for 8 minutes or until potatoes are thoroughly heated. Sprinkle with reserved bacon.