6 med. baking potatoes (about 2 1/2 lbs.)
1 1/2 cup nonfat sour cream
3/4 cup reduced-fat sharp cheddar cheese
1/4 cup finely-chopped green onion
2 Tbsp. bacon bits
Bake potatoes at 400° for 1 hour or until done: let cool slightly. Cut a 1/4 inch thick slice from the top of each baked potato; carefully scoop pulp into a bowl, leaving shells intact. Add cheese and sour cream to pulp, and mash; stir in green onion. Stuff shells with potato mixture and sprinkle with bacon bits. Place on a baking sheet and bake at 450°F for 15 minutes, or until thoroughly heated.