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Loaded “Baked” Potato Soup

4 servings

• 2 medium baking potatoes (about 1 pound), unpeeled
• 1 can (141/2 ounces) fat-free, reduced-sodium chicken broth
• 1 cup milk
• 3 slices bacon, cooked and crumbled (divided use)
• 1 cup shredded cheddar cheese (divided use)
• 2 tablespoons sliced green onions (divided use)
• 1/4 cup sour cream

Pierce the potatoes with a fork and microwave on high for 5 minutes, turning over after 21/2 minutes. Cut potatoes into chunks. Combine potatoes, broth and milk in a large microwaveable bowl. Microwave on high for 6 minutes, stirring after 3 minutes. Slightly crush potatoes with a potato masher.

Reserve 2 tablespoons each of the bacon and cheese and 1 tablespoon of the onions for topping the soup. Add the remaining bacon, cheese and onion to the soup. Serve the soup topped with the reserved bacon, cheese and onions and the sour cream.

Per serving: 300 calories, 16 g fat (9 g saturated), 50 mg cholesterol, 580 mg sodium, 25 g carbohydrate, 3 g dietary fiber, 16 g protein.

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