Stuffed Potatoes

INGREDIENTS

2    medium russet potatoes, scrubbed

3    strips bacon

¼   cup finely chopped red bell pepper

½   cup finely chopped white onion

½   cup chopped spinach, arugula or like

¼   cup sour cream

¼   teaspoon salt

¼   cup thin sliced green onions

METHOD

Pierce the potatoes with a fork several places and microwave on high for 8 to 10 minutes. Check to see if they are softened and, if not, cook them for 1 or 2 more minutes until they are soft to the touch. Be careful, they are very hot. Allow them to cool for a few minutes.

Meanwhile, cook the bacon in a medium frying pan until crisp and drain on a paper towel. Retain 2 tablespoons of the bacon fat in the skillet – dump the rest into the garbage, not down the sink – and place the skillet over medium heat, adding the peppers and onions. Cook these, stirring occasionally, until tender, about 3 to 4 minutes. Add the chopped spinach and cook for 1 minute, stirring. Remove from the heat, chop the cooked bacon and add to the skillet. Set aside.

When the potatoes are cooled, slice off the top ¼ inch and scoop out the potato, leaving a small amount around the edges.  Thoroughly mix the potato with the sour cream and salt, and add the vegetables and bacon from the skillet, stirring to combine. Add the green onions. Now we are going to put the mix back into the potato skins, but, of course, we will have way too much, even if we mound it above the skins. Place the excess into a bowl or form it into a log, but serve it with the potatoes after microwaving it all for 1 minute before serving.

Lightly based on a recipe in Cooking Light  magazine