4 large baking potatoes
1/2 lb. center-cut bacon, diced (save some for garnish)
1/2 c. finely chopped red onion
1/2 c. finely chopped yellow onion
1/2 c. low-fat sour cream
2 Tbls. milk
1 c. low-fat American cheese, diced
4 green onions
1/2 c. shredded low-fat cheddar cheese
Bake potatoes at 400 degrees for 1 hour or until tender.
Meanwhile, in a large skillet, cook the bacon over med heat until crisp; remove to paper towels. Drain, reserving 1 tablespoon of the drippings.
In the drippings, sauté red and yellow onions until tender; set aside.
When potatoes are cool enough to handle, cut in half lengthwise. Scoop out pulp, leaving 1/8-inch shell.
In a mixing bowl, beat the pulp, sour cream and milk until creamy. Stir in sautéed onions, American cheese and some of the bacon. Spoon into potato shells.
Place on a baking sheet. Bake at 400 degrees for 25 minutes.
Sprinkle with cheddar cheese, green onions and remaining bacon.
Bake 5-10 minutes longer or until cheese is melted.