Adapted from AllRecipes.com
1/2 pounds small red potatoes, 2 T vegetable oil, 1 cup shredded Monterey Jack cheese, 1/2 cup light sour cream, 1 (8 ounce) package fat free cream cheese (softened), 1/3 cup minced green onions, 1 teaspoon dried basil, 1 garlic clove (minced), 1/2 teaspoon salt, 1/4 teaspoon pepper, 1/3 cup real bacon bits
Pierce potatoes with fork; rub skins with oil. Bake in a baking dish, uncovered, at 400 degrees F for 50 minutes or until tender. Allow potatoes to cool for 10 -15 minutes or until you can easily touch them. In a large mixing bowl, combine Monterey Jack, sour cream, cream cheese, onions, basil, garlic, salt and pepper. Cut potatoes in half; carefully scoop out pulp, leaving a thin shell. Add pulp to the cheese mixture. Using an electric mixer, mix on low speed for 1 to 2 minutes until thoroughly combined. Stuff potato shells. Top each potato with bacon bits. Broil for 7-8 minutes or until heated through.
*I served these with Katie's Cheeseburger Rollup.