Instructions: Preheat oven to 400 degrees. Wash and scrub the potatoes, then pat dry. Prick with a fork. Bake on a baking sheet for 60-70 minutes, or until tender.

Let the potatoes stand at room temperature until cool enough to handle. halve each potato lengthwise, then use a spoon to scoop out the flesh, leaving a shell about 1/8" thick. Reserve the flesh for another use (if you leave too much potato, the skins will not be crisp.)

Cut each potato half into thirds. Coat each piece completely with butter-flavored no-stick spray, then sprinkle lightly with the garlic salt, onion salt, and pepper. Place potato pieces on a large baking sheet. Bake for 10 minutes.

Sprinkle evenly with the Cheddar cheese and return to oven for 5 minutes, or until skins are crisp. Spoon 1 teaspoon of sour cream on each piece and sprinkle with green onions and bacon bits.

Yield: 4 servings as an appetizer
2 servings as a main dish (serve with tossed salad)

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