1. Preheat oven to 350°. Spray rimmed baking pan with cooking spray. On microwave-safe plate, microwave potatoes on high 10 minutes or until tender; cool slightly. Cut potatoes lengthwise in half; place potato shells on prepared pan.

2. In large skillet, heat 1 tablespoon oil over medium heat. Add jalapeño and bell pepper; cook and stir 4 minutes or until tender. Stir in seasoning; cook 1 minute.

3. With spoon, leaving at least a ¼-inch wall, scoop out inside portion of potato halves into medium bowl; stir in ½ cup cheese, ¼ cup yogurt, pepper mixture, and ¼ teaspoon each salt and black pepper. Fill potato shells with potato-cheese mixture; sprinkle with remaining ¼ cup cheese. Bake 15 minutes or until cheese melts and potatoes are heated through.

4. In large skillet, toast pepitas over medium heat 3 minutes or until lightly browned and fragrant, stirring occasionally; transfer to plate to cool.

5. In same large skillet, heat remaining 1 tablespoon oil over medium heat. Add bacon; cook and stir 5 minutes or until crisp. With slotted spoon, transfer to paper towel-lined plate.

6. Serve potatoes topped with remaining ¼ cup yogurt, bacon, pepitas and green onion.

• 17 g Total Fat
• 5 g Saturated Fat
• 26 mg Cholesterol
• 463 mg Sodium
• 25 g Carbohydrates
• 4 g Fiber
• 6 g Sugars
• 0 g Added Sugars
• 16 g Protein