Try this lightened up version of hearty and flavorful twice-baked potatoes.
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4 large baking potatoes
1/2 cup fat free sour cream
1/4 cup Land O Lakes® Light Butter with Canola Oil
2 tablespoons chopped fresh chives
2 tablespoons real bacon bits
1/2 teaspoon salt
1/4 teaspoon pepper
Bacon bits, if desired
Fresh chives, if desired
Heat oven to 400°F.
Prick potatoes with fork to allow steam to escape. Bake 60-75 minutes or until fork tender. Reduce oven temperature to 375°F.
Cut potatoes in half lengthwise; cool 15 minutes. Using spoon, scoop out inside of potatoes; place potato pulp into large bowl. Set potato shells aside.
Add sour cream, Light Butter with Canola Oil, 2 tablespoons chives, 2 tablespoons bacon bits, salt and pepper to bowl with potato pulp. Beat at medium speed until smooth.
Evenly pipe or fill shells with potato mixture; place onto ungreased baking sheet. Bake 15-20 minutes or until heated through. Top with additional bacon bits and chives, if desired.