Double-Stuffed Baked Potatoes

8 russet or baking potatoes (about 3/4 lb. each)
8 slices bacon
1 bunch green onions, sliced
4 cups cooked broccoli florets
2/3 cup reduced-fat sour cream
3 Tbs. butter
1/2 tsp. salt
1/4 tsp. pepper
1/2 cup shredded cheddar cheese

Heat oven to 400*F. Prick potatoes several times with a fork. Place in microwave oven, four at a time; cook 18 - 22 minutes. If using a standard oven, bake 60 minutes, or until softened and cooked through. Let cool 15 minutes. While potatoes are baking, cook bacon in large skillet over high heat until crisp, about 7 minutes. Transfer bacon to paper-towel-lined plate; crumble. Remove all but 1 Tbs. bacon drippings from skillet. Add onion and cook until softened, about 1 minute; cool. Slice open skin from each potato; carefully scoop out pulp, leaving shell intact. Place pulp in large bowl, mash, and stir in bacon, onion, broccoli, sour cream, butter, salt and pepper. Stuff potato shells with vegetable mixture. Sprinkle tops of potatoes with cheese. Place 4 potatoes in oven and bake 15 minutes, or until cheese melts and potato is heated through. Store remaining potatoes in container with lid and freeze. To reheat: Thaw potatoes in refrigerator overnight. Place on baking pan, and cook 25 minutes in a 350*F oven, or microwave until heated through.

Makes 8 servings.

from the kitchen of Brenda