INGREDIENTS:
32 ounces baked russet potatoes, about 4 large
4 slices low-sodium bacon
1 bunch scallion, sliced thin
2 teaspoons garlic, minced
2 (14 ounce) cans reduced-sodium chicken broth
1 teaspoon salt
1/8 teaspoon cayenne
1 cup fat-free half-and-half
1/4 cup chopped parsley (optional)
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