Makeover Stuffed Potato Appetizers

Directions

1. Place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook just until tender, 8-10 minutes. Drain.
2. When cool enough to handle, cut each potato in half lengthwise. Scoop out the pulp, leaving thin shells. Remove 1/3 cup pulp (discard or save for another use).
3. In a large bowl, mash the remaining pulp with cream cheese. Add sour cream and half of the bacon. Stir in the cheeses, green onions, salt and pepper; spoon into potato shells.
4. Place in a 15x10x1-in. baking pan. Sprinkle with remaining bacon. Bake, uncovered, at 400° until heated through, 15-20 minutes.