The potato. Simple. Unassuming. The staple at so many meals.
But what if it wants to break out? Be the star of the show? What happens then?
I’ll tell you what: you make twice-baked potatoes. And the best part? You can cut out some of the “bad stuff” like “fat” (quotes are completely on purpose) by using plain Greek yogurt in lieu of sour cream! I don’t know about you, but that just means I can eat more. Hey, it’s healthier right? Healthier = more food.
Typically I would recommend using chives or green onions for the onion flavor; however, I completely spaced on adding them to the grocery list. Which means we didn’t have any. Which means, we pulled out the big guns to take over and add that “fat” back in.
Also, head’s up…you might burn your hands. Be careful. It’s not my fault if it happens…I warned you! (Just wish I’d thought about that myself…not that I know from experience…uhh…)
Pop it all in the oven for a while, let it get bubbly and cheesy and melty and AMAZING. Pull the baking sheet out. Admire your work. And don’t burn your tongue. If you do you might not be able to taste it, and that would be a very, very bad thing.
- 2 Russet potatoes
- 1 cup plain Greek yogurt
- 1/4 cup milk
- 3 slices turkey bacon
- 1/4 cup crushed fried onions OR 1 green onion, sliced thin
- 1/2 cup sharp cheddar cheese, divided
- salt and pepper to taste
Preheat oven to 400. Wash the potatoes thoroughly, making sure to get all the dirt and eyes off. Stab with a fork several times on each side. Wrap each potato in a damp paper towel and microwave on a plate for 6 minutes, turn them over, and microwave another 6 minutes on the other side. In the meantime whisk together the yogurt and milk. In a skillet over medium heat fry the turkey bacon until crisp. Chop roughly. When the potatoes each are done (i.e. a fork inserted into the potato goes in without resistance), remove the paper towels. Carefully slice them in half lengthwise. Using a spoon, scoop out most of the insides of the potato and place in a bowl. Put potato skins cut-side-up on a baking sheet and place in the oven while you work on the filling. Mash the scooped-out part of the potatoes with a fork or potato masher. Stir in the Greek yogurt/milk mixture until creamy. Fold in the onions, turkey bacon, half a cup of cheese, and season to taste with salt and pepper. Remove the skins from the oven and fill each one with 1/4 of the mashed potato mixture. Top with a quarter of the remaining cheese. Place back in oven to melt cheese thoroughly, about 5-8 minutes. Serve hot with your favorite steak…or just eat them for dinner instead.
Hey, I won’t judge!