Ingredients

• 6 medium sweet potatoes
• Nonstick cooking spray
• 4 slices bacon (pork or turkey), cooked and crumbled
• 1/2 c. green onions, chopped
• 2/3 c. reduced-fat cheddar cheese

Directions

Preheat oven to 475 F. Rinse sweet potatoes with cool, running water. Pierce potatoes with a fork several times and microwave on high eight to 10 minutes or until fully cooked. When potatoes are cool enough to handle, cut in half lengthwise and scoop out pulp.* Leave a 1-4-inch shell. Cut skins in half widthwise. Place potatoes on a baking sheet lined with foil. Coat skins with nonstick cooking spray. Bake seven minutes, then turn and coat the other side of the skins with nonstick cooking spray. Bake five minutes or until crisp. In a small bowl, mix together bacon, green onions, and cheese. Sprinkle mixture inside skins. Bake two minutes or until cheese is melted.

*Use pulp to make mashed potatoes within three days or freeze in a labeled, airtight container. Reheat sweet potatoes, mash and add 2 Tbsp. oil, 1 1/2 tsp. brown sugar, 1/4 tsp. salt and 1/4 tsp. black pepper.

Makes 6 servings.

Per Serving: 110 calories, 3 grams (g) fat, 6 g protein, 14 g carbohydrate, 2 g fiber, and 260 milligrams (mg) sodium.