Leigh Beisch
Yield
2 servings (serving size: 1 potato)

Dark orange vegetables—like one of our favorite superfoods, the sweet potato—are especially nutritious. Get a boost of beta-carotene with this shortcut to classic twice-baked potatoes. Cut out much of the fat in traditional recipes by substituting reduced-fat sour cream and cheese for milk and butter.

How to Make It

Pierce potatoes with a fork, and arrange on paper towels. Microwave on high 8 minutes; turn potatoes over after 4 minutes. Cut each potato in half lengthwise, and scoop out the pulp, leaving 1/4-inch-thick shells. Mash pulp with 3 ounces Canadian bacon, 2 tablespoons sour cream, and 2 teaspoons chives in a bowl. Spoon mixture into shells. Sprinkle 2 tablespoons cheese over tops of potatoes. Microwave on high 2 minutes, and sprinkle with 1 teaspoon chives.

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