Prick potatoes in several places with fork. Bake 1 hour or until tender. Cool 5 min. Meanwhile, increase oven temperature to 450°F.
Cut potatoes lengthwise in half; scoop out centers into medium bowl, leaving 1/4-inch thick shells. Add butter, 1/2 cup milk and pepper to removed potato centers; mash until potatoes are smooth and ingredients are well blended.
Add cheese, 1/3 of the bacon, 1 Tbsp. chives and 2 Tbsp. Worcestershire sauce; mix well. Spoon into potato shells, mounding filling if necessary. Place in shallow baking dish.
Bake 15 min. or until heated through. Meanwhile, mix sour cream, remaining milk and remaining Worcestershire sauce until blended.
Top potatoes with remaining bacon and chives; drizzle with sour cream mixture.
Serve with a mixed green salad and glass of fat-free milk to round out the meal.
Stir 1 chopped fresh jalapeño pepper into mashed potato mixture before spooning into potato shells and baking as directed.
Calories From Fat
% Daily Value*
Total Fat 14g
Saturated Fat 8g
Trans Fat 0g
Total Carbohydrates 28g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.