If you have any leftovers from this recipe, you can use them to make Baked Potato Soup in the "Soup" section of our cookbook.

4	Large	Baking potatoes (about 12 oz. each)
1/2	Cup	1% low fat milk
1/3	Cup	1/3 less fat cream cheese, softened
1/2	Cup (2 oz.)	Feta cheese. crumbled
2	Tbsp.	Fresh oregano OR
2	Tsp.	Dried oregano
1/2	Tsp.	Salt
1/4	Tsp.	Pepper
1/4	Cup	Green onions, thinly sliced
2	Slices	Bacon, cooked and crumbled

Preheat oven to 400degrees. Wash and pierce potatoes with a fork; bake at 400degrees for 1 hour or until tender when pinched. Cool slightly. Cut each potato in half lengthwise; scoop out pulp into a large bowl, leaving 1/4" thick shell. Mash pulp with a potato masher. Add milk and cream cheese to mashed potato; stir with a whisk. Add feta cheese, oregano, salt and pepper. Stir well. Spoon potato mixture into shells. Place on a baking sheet; bake at 400degrees for 15 minutes or until thoroughly heated. Sprinkle each serving with 1 1/2 teaspoons green onions; top with bacon.