Makes 4 servings. Difficulty
4 large baking potatoes 1/2 cup low fat milk 3 oz. gf cream cheese, softened 2 Tablespoons gf sour cream 2 teaspoons fresh oregano, minced 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 1/4 cup green onions, thinly sliced 2 bacon slices, cooked and crumbled
Preheat oven to 400 degrees F.
Pierce potatoes with a fork; bake at 400 degrees F. for 1 hour, or until tender. Cool slightly.
Cut each potato in half lengthwise; scoop out pulp, leaving 14" thick shells. Place potato pulp in a large bowl; mash with a potato masher or a fork. Add milk, cream cheese and sour cream to bowl and stir well with a whisk. Add oregano, salt and pepper; combine thoroughly.
Spoon potato mixture into shells. Place on a baking sheet; bake at 400 degrees F. for 15 minutes, or until thoroughly heated.
Garnish with with green onions and crumbled bacon bits.