8 baking potatoes
1/2 c. cooked shrimp or chopped ham, optional
1/2 c. butter, melted
1/2 c. finely chopped cooked bacon
1/2 t. salt
1 c. low-fat cheddar cheese, shredded
1/2 t. paprika
1 c. low-fat sour cream
1/2 c. finely chopped green pepper
1/2 c. finely chopped green onion
Scrub and pierce potatoes. Bake at 400 degrees for 1 hour or until tender; cool slightly. Cut in half lengthwise and scoop out pulp, leaving 1/4 inches of pulp attached to skin. (The pulp you remove can be refrigerated for another use).
Cut skins into strip or halves; brush skins sides with melted butter and place on a baking sheet. Sprinkle pulp sides with salt and paprika; cover with green onions, bacon, shrimp or ham, if desired and green pepper. Top with cheese.
Bake at 450 degrees until cheese is melted and skins are crisp, about 10-15 minutes. Garnish each with a dollop of sour cream. Serve immediately.