4 medium russet potatoes
1 cup reduced fat cheddar cheese
8 tsp turkey bacon pieces
1 tbsp fresh chives
1/3 cup reduced-fat sour cream

Preheat oven to 400°F. Bake the potatoes for 1 hour or until tender. When potatoes have cooled enough so you can handle them, make two lengthwise cuts through each potato, resulting in 3 1/2-3/4 inch slices. Discard the middle slices or save them for a separate dish of mashed potatoes. This will leave you with two potato skins per potato.

With a spoon, scoop some of the potato out of each skin, being sure to leave about 1/4 inch of potato inside the skin. Pop oven temperature up to 450°F. Spray the entire surface of each potato skin with a light coating of canola oil spray. Place the skins on a baking sheet, open side up, salt each one and take for 12-15 minutes or until the edges begin to brown.

Spread about 2 tablespoons of cheese on each potato skin. Sprinkle 1 tsp of bacon pieces on top of the cheese on each potato skin. Bake the skins for another 2-4 minutes or until cheese is melted. Remove the skins from the oven and transfer them to a serving plate. Combine the chives with the sour cream and serve in a small sauce cup in the center of the plate, with the skins arranged around the sour cream, like spokes on a wheel.